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Spice-Roasted Eggplant with Garlic Yogurt and Harissa

Photo: Oxmoor House


Hands-on time 20 mins
Total time 45 mins
Yield Serves 6 (serving size: 1/2 cup eggplant, 4 teaspoons yogurt, and 2 teaspoons harissa)
Many of the cuisines of North Africa have been an influence in the creation of this book. Here, we have harissa, mint, ras el hanout, and eggplant. This eggplant cooking technique, though, is straight outta high-volume kitchens where a lot of food needs to be cooked evenly and rapidly, without too much oversight. The flour lends the eggplant some additional structure, so it doesn't collapse. Make sure there's plenty of space between the cubes of eggplant, as we want water to evaporate into the oven, not get trapped as steam pockets (which would make the eggplant soggy).


  • 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
  • 1/4 cup Mad Spicy Harissa

Nutrition Information

  • calories 157
  • fat 9.1 g
  • satfat 1.5 g
  • monofat 6.2 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 215 mg
  • calcium 30 mg

How to Make It

  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.

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