ADVERTISEMENT – CONTINUE READING BELOW
- yield:
- 14
- Cooking time:
- 35 Minutes
- total time:
- 35 Minutes
material
- 2
1 medium eggplant (about 14 ounces), cut into 3/4 inch pieces
- 3 Tablespoon
11/4 teaspoons olive oil (divided)
-
Kosher salt
- 3/4 Teaspoon
Cumin seeds
- 2
4.4 oz canned white anchovies in olive oil
- 2
Sheet Lavash
- 1/2 B.C.
Greek yogurt
- 3 Tablespoon
Red onion (chopped)
- 1/2 B.C.
Coriander (chopped) and some leaves for garnishing
- 2
Persian cucumber, peeled and cut into ribbons
- 1 Teaspoon
Aleppo pepper
-
- Steps 1Preheat oven to 475° F. Place eggplant on a large rimmed baking sheet, toss with 3 tablespoons oil and ½ teaspoon salt, and roast for 18 to 22 minutes, stirring halfway through, until golden brown and tender. Stir in cumin seeds and allow to cool.
- Steps 2Meanwhile, drain the anchovies and cut them into bite-sized pieces. Divide the lavash between 2 baking sheets, brush with the remaining 1 1/4 tsp oil, and bake until golden around the edges, 3 to 4 minutes (the lavash will crisp as it cools).
- Steps 3In a medium bowl, mix the yogurt, onion, and coriander with the cooled eggplant. Divide among the lavash and top with the cucumber and anchovies. Sprinkle with Aleppo pepper and additional coriander, cut into pieces, if desired.
Serving Size: Approximately 339 calories, 20g fat (3.5g saturated fat), 32mg cholesterol, 621mg sodium, 27g carbohydrates, 8g fiber, 9g sugars (0.5g added sugars), 17g protein
Becca Miller (she/her) has worked in the Good Housekeeping Test Kitchen since 2018, researching and writing about delicious recipes, food trends, and popular cookware. She graduated from New York University with a liberal arts degree with a concentration in creative writing. She makes the best scrambled eggs, enjoys un-oaked Chardonnay, and prides herself on her love of reality TV.
