Spice-Roasted Eggplant With Garlic Yogurt And Harissa

• 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. Preheat the oven to 400u0b0.
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 400u0b0 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.

yogurt, fresh garlic, kosher salt, cooking spray, wondra flour, hanout, eggplant, olive oil, mint

Taken from www.myrecipes.com/recipe/spice-roasted-eggplant (may not work)