Ingredients
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2 cloves garlic
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2 eggplants
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1/4 cup + 3 tbsp olive oil
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1 red bell pepper
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3 tsp harissa sauce or paste
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2 tsp ground coriander
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4 yellow Gold potatoes, peeled and cubed
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1/2 bunch fresh cilantro
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1 lemon
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1/2 cup plain yogurt
Steps
1
Preheat oven to 400°F.
2
Halve the garlic cloves lengthwise. Halve the eggplants lengthwise and score the flesh with the tip of a sharp knife in a cross-hatch pattern.
3
Place the eggplants, cut side up, on a lined baking sheet.
4
Push the garlic into the flesh, sprinkle each half with 1 tbsp oil and sprinkle with salt (in moderation). Bake for about 45 min.
5
Meanwhile, halve the pepper lengthwise and remove the seeds. Dice the flesh.
6
Mix with 2 tbsp oil, 2 tsp harissa, ground coriander and potatoes.
7
Spread potato mixture on a lined baking sheet and roast for about 30 min., stirring regularly.
8
Meanwhile, finely chop the cilantro and juice the lemon.
9
Remove eggplants from the oven and scoop out the flesh with the garlic from the peel.
10
Finely cut the flesh, mix with half the cilantro, yogurt and 2 tbsp lemon juice. Add salt (in moderation) to taste. Garnish with the remaining harissa and oil.
11
Drizzle 3 tbsp lemon juice over the potatoes and spoon into the hollowed out eggplant.
12
Garnish with the remaining cilantro and serve with the eggplant-yogurt sauce.
