Roasted Eggplant With Pepper Salt



  • 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


  1. Preheat oven to 375 degrees. 
  2. Place the eggplant halves in an ovenproof dish. With the tip of paring knife, make cross-hatches across the surface of the eggplant halves.
  3. Stir the pepper salt into the olive oil.
  4. Drizzle onto the eggplant halves and squeeze gently to allow the oil to penetrate.
  5. 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.