Harissa roasted eggplant steaks with almond lime yogurt and fresh mint
Clean, plant-based, packed with flavor - these harissa roasted eggplant steaks with artisanal almond yogurt, lime and fresh mint are a must try!
I love a dish that looks intricate and fancy, but in reality is super simple and easy to make - and that’s exactly what you’ll get with these roasted eggplant steaks.
Made with eggplant, harissa, artisanal almond yogurt, fresh lime and mint - this dish is a fun, flavorful, plant-based fun alternative to your typical steak. As always with my dishes, it’s super clean and healthy, too.
Here’s a little breakdown of what I love about it -
The vitamin and mineral content of eggplants is extensive. They’re a great source of vitamin C, K, B6, niacin, and more. They also contain important antioxidants, which protect the body from free radical damage and help prevent chronic diseases, like heart disease and cancer. While exposure to free radicals can’t be avoided, healthy habits, like eating a good amount of fruits and vegetables, can help the prevent their damage to the body. Eggplants are still in peak season (through the end of October), which means it’s fresher, tastier and higher in nutrients than when consumed out of season.
Incorporating almond yogurt and a bit of avocado oil, provides just enough healthy fats to this dish, which helps the body better absorb certain vitamins. Flavor-wise, it pairs really with harissa sauce, too.
Fresh lime juice and zest gives this dish A KICK, let me tell you. It also adds a ton of health benefits, including improved immunity and iron absorption.
Using mint as garnish makes this dish pop, but I added it to help reduce any inflammation or indigestion that sensitive stomachs may react to when cooking with harissa sauce, which is quite spicy.
It’s light, beautiful looking, simple to make and super easy to throw together. For me, that makes it a great option for entertaining or week night eating when you’re craving something quick or different.
Favorite ways to eat this are on it’s own, or on a big bed of arugula with a small side of herb-infused grains.
Check out the full recipe below. I hope you enjoy it as much as I do!
Harissa Roasted Eggplant Steaks with Almond Lime Yogurt and Fresh Mint
Prep Time: 10 minutes | Cook Time: 30 minutes | Yields: 2-4 servings
Ingredients:
1 large (or 2 medium size) eggplants, sliced length-wise into four pieces and scored.
1 tbsp harissa
1.5 tbsp avocado oil
1 tsp salt
2-3 tbsp plant-based yogurt (I used this one)
1 lime, zest and juice
Handful of fresh mint, roughly chopped
Black pepper and additional salt to taste.
Directions
Pre-heat oven to 425 degrees. While it warms, mix harissa and avocado oil in a small bowl. Line a baking pan with parchment paper, place eggplants down and use a pastry brush to evenly coat the eggplant (both sides) with harissa and avocado oil mixture.
Place eggplant in the oven for about 30 minutes (until tender and meaty).
While eggplant cooks, combine yogurt, lime juice and zest in a small bowl and mix well.
Remove eggplants from oven. Let cool for 5 minutes, then transfer to plate or platter (if serving a crowd). Use a spoon to top with dollops of yogurt. Top with fresh mint, and salt and pepper (to taste).
Serve immediately.
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