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- 1 1/2 pounds baby eggplant, or any small sweet variety, peeled and cut into 1-inch dice
- 1 tablespoon honey
- 4 tablespoons extra-virgin olive oil for the mint sauce, plus more for brushing
- 1 tablespoon aged balsamic vinegar
- 1 medium garlic clove
- 1 teaspoon mint, minced
- 1 cup Greek yogurt
- Juice of one lime
- Salt and freshly ground pepper
- In a small bowl, mix the honey, mint, 4 tablespoons of olive oil, garlic and balsamic vinegar.
- Preheat the oven to 400°. Toss the eggplant dice olive oil and season with salt and pepper. Place the eggplant dice on a large baking sheet and roast for about 25 minutes, until tender and slightly brown around the edges.
- Transfer the eggplant to a bowl and drizzle with the lime juice.
- When the eggplant is completely cool, spoon on individual plates. Top the eggplant with an ice-cream scoop of Greek yogurt. Drizzle the honey-mint sauce all over and serve.
- (Note: Small eggplants are sweet and do not need to be pre-salted. If you are using a large variety, first peel the eggplant and cut crosswise into 1-inch tick slices. Sprinkle the slices with salt, and arrange on a paper towel. Let the eggplant stand for about 30min to release water and bitter juices, and then cut into 1-inch dice.)
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