The Pioneer Woman Tasty Kitchen
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Roasted Eggplant with Raita and Mint

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Level: Easy

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Description

A bowl of wholesome goodness and flavor that is perfect for summer.

Ingredients

  • 2 whole Small Eggplant, Cut Into Bite-sized Chunks
  • Olive Oil, As Needed
  • Salt To Taste
  • Fresh Mint Leaves
  • ½ cups Cherry Tomatoes, Halved
  • Naan, Pita, Or Bread For Serving
  • FOR THE RAITA:
  • ½ cups Greek Yogurt
  • ¼ cups Grated Cucumber (about A 3-inch Piece Of Cucumber)
  • ¼ teaspoons Cumin
  • 1 clove Garlic, Minced Or Grated
  • ½ teaspoons Sugar
  • ½ teaspoons Salt

Preparation

Preheat oven to 400ºF. Arrange eggplant in one layer on a baking sheet. Drizzle with olive oil and sprinkle all over with salt. Roast eggplant for 40–50 minutes until very soft and dark on the bottom (the edge that touches the pan).

Meanwhile, make the raita. Combine yogurt, cucumber, cumin, garlic, sugar, and salt in a bowl. Taste, and add more sugar or salt a pinch at a time to enhance the flavor.

To assemble, spread the yogurt mixture on the bottom of a plate or shallow bowl. Top with a heap of the eggplant. Scatter mint leaves and cherry tomatoes on top.

Serve with naan or pita for dipping and forks for scooping. Enjoy!

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