Roasted Eggplant with Mint Harissa Yogurt – Christiann Koepke

This Eggplant is incredibly creamy, paired with a golden, chewy exterior. The addition of the mint harissa yogurt takes the classic roasted eggplant to another level. Garnish with herbs and a drizzle of sesame oil for the true experience.

• 3 large eggplants
• Olive oil for brushing
• Sea salt
• Sesame oil for finishing
• Fresh herbs like cilantro parsley (optional garnish)

 

Mint Harissa Yogurt

• Makes: 1 cup
• 220 g 1 cup Greek yogurt
• 15 g ⅓ cup mint, coarsely chopped
• 2 cloves roasted garlic
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 1 teaspoon harissa paste

• Preheat the oven to 350°F. Cut the eggplants in half lengthways, cutting straight through the green stalk (stalk remains for presentation
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper
• Brush each half generously with olive oil
• Roast for 35 to 40 minutes until golden brown and caramelized. Alternate version: roast for 20 minutes only and finish face down on a well oiled grill rack for the additional time.
• Remove from the oven and serve warm with a dollop of yogurt and herb garnish

Prepare the yogurt:

• In blender, combine all ingredients.
• Store in airtight container for up to 1 week.