Botanica
Roasted Eggplant with Jeweled Herb Salad: A versatile, vegan main dish packed with flavors from ras el hanout to pomegranate seeds. Perfect for any season and impressive at dinner parties.
Ingredients
- 4 large Japanese eggplants or small Italian eggplants, cut into 1-inch thick slices
- 1 cup olive oil
- 4 garlic cloves, minced
- 2 teaspoons ras el hanout
- Sea salt
- 1 cup thick, plain sheep's milk yogurt or Greek-style cow's milk yogurt
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