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Roasted Eggplant Plate

I know a lot of people don't particularly like eggplant but I like to think all food can be delish when prepared well. Like most things I make, this dish is super simple but incorporates a lot of easy-to-find and easy-to-add flavors that meld beautifully with the rich creaminess of the eggplant. Tangy, salty, bright, and dreamy. The healthiest of comfort foods. Here are the main steps:

For the eggplant:

Wash, trim, halve, and roast the eggplant at about 400-420 degrees for about 30-40 minutes (depending on the size of your eggplant). While the eggplant cooks, prep the toppings.

For the yogurt:

Blend Greek yogurt, garlic, feta cheese, fresh cilantro, fresh mint, some nice buttery olive oil, lemon juice, zaatar, and s&p until smooth. You could also add paprika, a touch of cumin, really any spices or herbs that you like.

Toast some pine nuts until they start to develop gold/brown spots. Finally, assemble, finish with a little coarse salt, and enjoy! Full recipe can be found in the video below.

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