Roasted Eggplant With Pepper Salt
Get this delicious roasted eggplant with pepper salt recipe from Dr. Cowan’s Garden. Make this dish in a quick and easy way with 5 simple Ingredients, eggplant cut, Dr. Cowan’s Garden Pepper Salt, olive oil, full-fat yogurt and Mint leaves.
Roasted Eggplant With Pepper Salt
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Ingredients
- 1 large eggplant cut lengthwise into 2 pieces
-
2 Tbsp Dr. Cowan’s Garden Pepper Salt
- ½ cup olive oil
- Plain, full-fat yogurt
- Mint leaves
Directions
Preheat oven to 375 degrees.
- Place the eggplant halves in an ovenproof dish. With the tip of paring knife, make cross-hatches across the surface of the eggplant halves.
Stir the pepper salt into the olive oil.
- Drizzle onto the eggplant halves and squeeze gently to allow the oil to penetrate.
- Bake for 45 minutes, or until soft.
- Spoon about a quarter cup of yogurt into a bowl. Mince mint leaves and add. Place a dollop atop eggplant when ready to serve.
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