Cumin and Coriander Roasted Eggplant

by Alexandra Dawson, In My Bowl

Requiring only minutes of active cooking time for a week worth of accessible grab-and-go leftover bites, the eggplant is roasted with rich and warming spices, bright lemon, and subtle heat, providing a wonderfully substantial, yet light accompaniment to any late summer meal. We serve ours over grain salad (I particularly love when the eggplant’s juices seep into the grains), but you could easily slice yours up and serve it on toasty sourdough with ripe tomato and thick slices of cucumber.

Serves Four 

¼ cup olive oil
2 large cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground paprika
½ teaspoon chili powder
juice of 1 lemon, divided
4 medium eggplant (about ¾ pound each)
1 cup probiotic coconut yogurt
¼ fresh mint, roughly chopped
salt & pepper to taste

Instructions:

Preheat oven to 400 degrees F, rack in the middle.

In a medium bowl, whisk together olive oil, garlic, spices, and half of the lemon juice until well combined. Season to taste.

Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Place eggplant on a nonstick baking sheet, flesh side up, then using a silicone brush (or your hands), evenly distribute the olive oil mixture over each half, getting the spices into every crevice. Place in oven and roast for 40 minutes, or until eggplant flesh is very soft. 

Meanwhile, in a small bowl, whisk coconut yogurt together with remaining half of the lemon juice. 

To assemble: Plate each eggplant half with about 2 tablespoons of coconut lemon yogurt, then sprinkle with ½ tablespoon mint. Serve as desired and enjoy! 

Nutritional Information [per eggplant half]
150 Calories, 10.5g Fat, 15.5g Carbohydrates, 5g Fiber, 5.5g Sugar, 1.5g Protein