Dominex Eggplant Cutlets with Roasted Butternut Squash and Tahini-Yogurt Sauce

Crispy Dominex Eggplant Cutlets make this colorful, Mediterranean-inspired meal easier to prepare. Roasted butternut squash, tangy pickled onions, jalapeño and fresh parsley add layers of flavor, while a creamy tahini-yogurt sauce brings everything together.

Ingredients

For the tahini-yogurt sauce

• ½ cup plain whole-milk or low-fat yogurt

• 2 tablespoons tahini

• 1–2 tablespoons lemon juice

• Salt and black pepper, to taste

  
  

For the eggplant and squash

• 1 package Dominex Italian Style Breaded Eggplant Cutlets

• 1 pound peeled and seeded butternut squash, cut into ½-inch cubes

• 3 tablespoons olive oil, divided

• 1 teaspoon ground cumin

• ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

• ¼ red onion, thinly sliced

• 3 tablespoons white wine vinegar

• 1 jalapeño or small green chile, seeded and thinly sliced

• ½ cup fresh parsley leaves

• Rice pilaf, optional for serving

  
  

Directions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Make the tahini-yogurt sauce. In a small bowl, whisk together the yogurt, tahini and lemon juice until smooth. Season with salt and pepper. Refrigerate until ready to serve.

3. Place the butternut squash on the prepared baking sheet. Toss with 1 tablespoon olive oil, cumin, salt and black pepper. Spread into an even layer.

4. Roast the squash for 20–25 minutes, stirring halfway through, until tender and lightly browned.

5. While the squash roasts, prepare the Dominex Eggplant Cutlets according to the package directions until golden brown, crisp and heated through.

6. In a large bowl, combine the red onion, white wine vinegar and a pinch of salt. Let stand for 5 minutes to soften the onion’s flavor. Stir in the remaining 2 tablespoons olive oil.

7. Add the roasted squash, sliced jalapeño and parsley to the onion mixture. Toss gently and adjust the seasoning, if needed.

8. Arrange the crispy Dominex Eggplant Cutlets on a serving platter or individual plates. Spoon the roasted butternut squash mixture over the cutlets and drizzle with the tahini-yogurt sauce.

9. Serve immediately with additional sauce and rice pilaf, if desired.