Roasted Eggplant with Mint Harissa Yogurt
This Eggplant is incredibly creamy, paired with a golden, chewy exterior. The addition of the mint harissa yogurt takes the classic roasted eggplant to another level. Garnish with herbs and a drizzle of sesame oil for the true experience.
Servings: 6 servings
- 3 large eggplants
- Olive oil for brushing
- Sea salt
- Sesame oil for finishing
- Fresh herbs like cilantro parsley (optional garnish)
Mint Harissa Yogurt
- Makes: 1 cup
- 220 g 1 cup Greek yogurt
- 15 g ⅓ cup mint, coarsely chopped
- 2 cloves roasted garlic
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon harissa paste
Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (stalk remains for presentation
Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper
Brush each half generously with olive oil
Sprinkle with sea salt
Roast for 35 to 40 minutes until golden brown and caramelized. Alternate version: roast for 20 minutes only and finish face down on a well oiled grill rack for the additional time.
Remove from the oven and serve warm with a dollop of yogurt and herb garnish