Roasted Eggplant with Chermoula and Yogurt
Serves 4
Rich and silky roasted eggplant is topped with a zesty, North African condiment, tangy yogurt, crunchy pistachios, and fresh herbs – a perfect, festive side dish for your next feast.
Ingredients
- 1/2 cup pistachios (toasted, salted and chopped)
- 1/2 cup mint leaves (roughly chopped)
- 1 cup plain Greek yogurt
- 1/2 cup flat-leaf parsley leaves (roughly chopped)
- 1/2 cup chermoula
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 2 small Italian eggplants
- 1/2 cup golden raisins
Directions
- Place an unlined baking sheet on center oven rack and preheat to 400°F.
- 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.
- Gently squeeze liquid from eggplant over a sink or small bowl. Pat dry with a paper towel. Return to cutting board, cut-side up.
- 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.
- 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.
Cook Tips
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.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 520
- Fat: 0.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 10.0 mg
- Sodium: 640.0 mg
- Carbohydrates: 38.0 g
- Fiber: 10.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 13.0 g