Baked Eggplant With Yogurt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash and dry the eggplants, then slice them in half lengthwise. Using a sharp knife, score the flesh of the eggplants in a crisscross pattern, being careful not to cut through the skin.

3. In a small bowl, mix the olive oil, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined.

4. Using a pastry brush, generously brush the eggplant halves with the flavored oil mixture, making sure to coat the flesh evenly.

5. Place the eggplants cut side down on the prepared baking sheet and bake in the preheated oven for about 30-35 minutes, or until the flesh is tender and golden brown.

6. While the eggplants are baking, in a separate bowl, mix the Greek yogurt with a pinch of salt and pepper.

7. Once the eggplants are cooked, remove them from the oven and let them cool slightly. Carefully scoop out the flesh of the eggplant using a spoon and place it in a serving dish.

8. Dollop the seasoned yogurt over the baked eggplant flesh, spreading it out gently with the back of a spoon.

9. Garnish the dish with fresh parsley leaves and a drizzle of olive oil for an extra touch of flavor and freshness.

10. Serve the Baked Eggplant With Yogurt warm as a side dish or a light meal.