Golden Roasted Eggplant Discs with Spiced Yogurt Drizzle

These roasted eggplant discs are crispy on the edges, soft in the center, and perfectly spiced with Deanz Vegetarian Spice Blend. The cooling yogurt topping adds a creamy contrast, making them a perfect appetizer or side dish!

Ingredients

• 1 large eggplant (cut into ½-inch thick rounds)
• 2 tbsp olive oil
• 1 ½ tsp Deanz Vegetarian Spice Blend
• ½ tsp cumin powder
• ½ tsp salt (adjust to taste)
• ½ tsp red chili powder (optional)
• ½ cup Greek yogurt or plain hung yogurt
• 1 clove garlic (minced)
• 1 tbsp lemon juice
• 1 tbsp chopped cilantro or mint (for garnish)
• ½ tsp black pepper

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Sprinkle salt on both sides of eggplant slices and let them sit for 15 minutes. Then, pat the eggplant dry.
• Season the eggplant – Arrange the eggplant discs on the baking sheet. Brush both sides with olive oil and sprinkle with Deanz Vegetarian Masala, minimal salt  (already was salted so don’t over salt), and chili powder to taste
• Roast – Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.
• Prepare the yogurt sauce – Mix yogurt, garlic, lemon juice, black pepper, Cumin powder, and a pinch of salt in a bowl
• Assemble & serve – Place a small dollop of yogurt on each roasted eggplant disks, garnish with fresh cilantro or mint, and serve warm!