Roasted Eggplant with Chermoula and Yogurt Recipe

Ingredients:

• 2 small Italian eggplants
• 1 teaspoon kosher salt
• 4 tablespoons extra virgin olive oil
• 1/2 cup chermoula
• 1 cup plain Greek yogurt
• 1/2 cup flat-leaf parsley leaves, roughly chopped
• 1/2 cup mint leaves, roughly chopped
• 1/2 cup pistachios, toasted, salted and chopped
• 1/2 cup golden raisins

Directions:

1. Place an unlined baking sheet on center oven rack and preheat to 400°F.
2. On a large cutting board, slice eggplants in half lengthwise. Score a diagonal cross-hatch pattern in the flesh, about 1/4-inch deep. Sprinkle cut sides with salt. Allow to sit 30 minutes to draw out moisture.
3. Gently squeeze liquid from eggplant over a sink or small bowl. Pat dry with a paper towel. Return to cutting board, cut-side up.
4. Brush eggplant with oil. Carefully remove hot baking sheet. Place eggplants face down on baking sheet. Return to oven and roast 30 to 40 minutes, or until soft and caramelized.
5. Place eggplant cut-side up on a platter. Drizzle with chermoula. Spoon on Greek yogurt and top with herbs, pistachios, raisins, and additional chermoula, to taste. Serve warm.
6. Cook’s Tip:
7. Roasting eggplants on a preheated baking sheet without parchment paper helps create a golden, caramelized surface. The process of salting and drawing out extra moisture before roasting also helps to achieve this desirable color.