Roasted Eggplant with Turkish Baharat Spice

Spice Profile: allspice, black pepper, cardamom, cinnamon, cloves, coriander, cumin, mace, nutmeg, paprika, spearmint

This is an awesome way to cook eggplant - the high heat makes a delicious caramelized outside and scrumptious inside. This is definitely so much faster and easier than your average eggplant parmesan!

Preheat your oven to 450 degrees. Cube the whole (large) eggplant into 1.5 inch cubes (bigger is better). Toss with 4-5 TBS olive oil, the full spice packet (2 tsps) of Stock+Spice Turkish Baharat, and 1 tsp (or so) of salt. Turn out onto a sheet pan lined with parchment paper and evenly distribute the eggplant. Roast 15-18 minutes, then stir/flip the cubes. Roast another 15 minutes until the eggplant is beautifully caramelized on the outside, but still holding its shape. Less is more.

After taking out of the oven, I finished the eggplant in two different ways - one savory, one sweet. Half of the eggplant I tossed 1/4 cup Greek yogurt. The other half I tossed with 3 TBS balsamic vinegar. I served over a plate of green lentils with fresh chopped tomatoes, but this dish is so versatile, you could serve it over rice or pasta - or serve simply as a side!