Spice-Roasted Eggplant With Garlic Yogurt And Harissa

1. 1

   Preheat the oven to 400u00b0.

2. 2

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

3. 3

   Spray a baking pan with cooking spray.

4. 4

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

5. 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. 6

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

7. 7

   Roast at 400u00b0 until evenly browned and tender, 25 minutes. Turn once with a thin metal spatula during cooking.

8. 8

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

9. 9

   Serve on individual plates, with yogurt sauce and harissa.

* Per serving · 4 servings · Values may vary.