Spicy Roasted Eggplant
This spicy eggplant comes together in minutes, so you can focus on the rest of your dinner while it roasts.
Servings
6 Servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons harissa homemade or store-bought
- 3 cloves garlic minced
- 1 teaspoon grated fresh turmeric or ½ teaspoon ground turmeric
- 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
- A good pinch ground cinnamon
- 3 baby eggplants cut in half lengthwise and scored in a pretty cross-hatch pattern on cut side
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- In a small bowl, whisk together evoo, lemon juice, harissa, garlic, turmeric, ginger, and cinnamon.
- Schmear spice mixture on cut side of eggplant and season with salt and pepper.
- Roast eggplants at 400°F for 35 to 45 minutes until darkened, slightly crispy, and very fragrant.
- Transfer eggplant to platter and serve with Israeli-Style Chicken Fricassee.