Spice-Roasted Eggplant With Garlic Yogurt And Harissa

Name: Spice-Roasted Eggplant With Garlic Yogurt And Harissa
Ingredients: 1/2 cup plain 2% reduced-fat Greek yogurt; 1 tablespoon minced fresh garlic; 3/8 teaspoon kosher salt, divided; Cooking spray; 1/2 cup Wondra flour; 1 tablespoon ras el hanout; 6 cups eggplant, peeled and cut into 1-inch cubes; 2 tablespoons olive oil; 8 fresh mint leaves, thinly sliced

9 ingredients

9 steps

Ingredients

1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon minced fresh garlic
3/8 teaspoon kosher salt, divided
Cooking spray
1/2 cup Wondra flour
1 tablespoon ras el hanout
6 cups eggplant, peeled and cut into 1-inch cubes
2 tablespoons olive oil
8 fresh mint leaves, thinly sliced

Directions

1

Preheat the oven to 400°.
2

In a small mixing bowl, combine the yogurt, the garlic, and 1/8 teaspoon salt. Stir and refrigerate.
3

Spray a baking pan with cooking spray.
4

Combine the Wondra flour and the ras el hanout in a large zip-top bag.
5

Toss the eggplant with the flour mixture to evenly coat the eggplant. Shake out any excess through a colander into a large mixing bowl.
6

Toss the floured eggplant with the olive oil and place in an even layer on the roasting pan.
7

Roast at 400° until evenly browned and tender, 25 minutes. Turn once with a thin metal spatula during cooking.
8

Sprinkle the eggplant with 1/4 teaspoon salt. Scatter the mint on top and transfer the finished eggplant to a bowl.
9

Serve on individual plates, with yogurt sauce and harissa.