Spicy Eggplant with Yogurt Sauce

Ingredients:

For the Spicy Eggplant:

• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp ground coriander
• Salt and black pepper, to taste

For the Yogurt Sauce:

• ¾ cup Greek yogurt
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt, to taste

To Finish:

• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• Aleppo pepper or chili flakes, for garnish (optional)
• Drizzle of olive oil

Directions:

Roast the Eggplant:

Preheat oven to 220°C (425°F). Toss the cubed eggplant with olive oil, paprika, cumin, cayenne, coriander, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Make the Yogurt Sauce:

In a bowl, mix together Greek yogurt, garlic, lemon juice, olive oil, and a pinch of salt until smooth. Chill in the fridge while the eggplant roasts.

Assemble the Dish:

Spread the yogurt sauce on a serving plate. Top with the hot roasted eggplant. Garnish with chopped herbs, a sprinkle of chili flakes or Aleppo pepper, and a drizzle of olive oil.

Serve:

Enjoy warm or at room temperature with warm flatbread or over rice.

Nutritional Info (per serving, serves 3–4):

Calories: 210 | Protein: 5g | Fat: 15g | Carbs: 15g | Fiber: 6g