Description
Eggplant Rounds with Herbed Yogurt for an easy vegan appetizer, side, or small bite. Top with fresh herbs and pomegranate.
Ingredients
Eggplant Rounds
- 1 medium-sized eggplant
- 2 tsp avocado or olive oil (optional)
- 1 lemon, squeezed
- 1/4 tsp garlic powder
- Himalayan sea salt and pepper
Herbed Yogurt Sauce
- 1 1/2 cups plain unsweetened almond milk yogurt
- 1/2 cup coarsely chopped basil or fresh mint (or sub your favorite herb)
- 1/4 tsp garlic powder
- pinch of lemon zest, optional
For serving
- fresh mint
- pomegranate
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash the exterior of the eggplant and slice into round 1-inch thick disks. Drizzle the slices with optional oil and a big squeeze of lemon. Toss them with the garlic powder and salt and pepper. Place the eggplant rounds on the baking sheet and roast them for 20-25 minutes, or until the eggplant appears soft and slightly browned.
- Meanwhile, make he yogurt sauce by adding the yogurt, basil, garlic powder, and optional lemon zest to a small mixing bowl. Whisk with a fork to combine, then season the yogurt sauce with salt and pepper to taste.
- To serve, top each eggplant rounds with a generous spoonful of the herbed yogurt sauce. Garnish with fresh mint and pomegranate seeds.
- Store leftovers in an airtight container in the refrigerator for 2-3 days, though best when fresh.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer, Small Bite
- Method: Oven-Bale
- Cuisine: Oil-Free, Gluten-Free, Vegan, Grain Free