Spice-Roasted Eggplant With Garlic Yogurt And Harissa – a delicious recipe with yogurt, fresh garlic, kosher salt, Cooking spray, Wondra flour, hanout. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400u00b0.
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 400u00b0 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.
246
kcal
Calories
9
g
Fat
35
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup plain 2% reduced-fat Greek yogurt, 1 tablespoon minced fresh garlic, 3/8 teaspoon kosher salt, divided, Cooking spray, and more.
Yes, Spice-Roasted Eggplant With Garlic Yogurt And Harissa falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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