Roasted eggplants with lemon yogurt sauce over lentils. That is so easy to make but so filling! Low carb and tremendous wholesome for you too.
INGREDIENTS
2 eggplant, halved lengthwise
Olive oil (about three tbsp)
Dried cranberries
1 cup lentils, cooked
1 cup Greek yogurt
1/2 lemon, juiced
Salt and pepper
Harissa seasoning mix
RECIPE
Preheat oven to 375. Take your halves eggplant and run a knife over the insides diagonally to create grooves (what’s this system referred to as? Lol). Lay on pan and season generously with salt and pepper and harissa spice mix. Rub olive oil on prime. Place within the oven open facet confronted down for 30 minutes. Take away from oven so as to add extra olive oil and flip so lower facet is going through up. Cook dinner for an additional 15 minutes then take away from oven. Combine Greek yogurt and lemon juice and prime eggplant. Plate over lentils and dried cranberries.