- 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
- 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
Preheat the oven to 400°.
In a small mixing bowl, combine the yogurt, the garlic, and 1/8 teaspoon salt. Stir and refrigerate.
Spray a baking pan with cooking spray.
Combine the Wondra flour and the ras el hanout in a large zip-top bag.
Toss the eggplant with the flour mixture to evenly coat the eggplant. Shake out any excess through a colander into a large mixing bowl.
Toss the floured eggplant with the olive oil and place in an even layer on the roasting pan.
Roast at 400° until evenly browned and tender, 25 minutes. Turn once with a thin metal spatula during cooking.
Sprinkle the eggplant with 1/4 teaspoon salt. Scatter the mint on top and transfer the finished eggplant to a bowl.
Serve on individual plates, with yogurt sauce and harissa.