Ingredients:

  • 2 medium-sized eggplants (about 1 lb / 450 g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon ground cumin (5 g)
  • 1/4 cup fresh parsley, chopped (15 g)
  • 1/4 cup plain Greek yogurt (60 g)
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the eggplants, then cut them into 1-inch cubes.
  3. In a large mixing bowl, combine cubed eggplant, olive oil, salt, pepper, smoked paprika, and cumin. Toss until eggplant is coated.
  4. Spread the seasoned eggplant evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown, stirring halfway.
  5. While the eggplant roasts, chop the parsley and squeeze lemon juice into a small bowl. Mix lemon juice with Greek yogurt to create a dressing.
  6. Once roasted, transfer eggplant to a serving platter, drizzle with yogurt sauce, and garnish with parsley.