Roasted Harissa Eggplant Halves
These Roasted Harissa Eggplant Halves make for a healthy and delicious dinner recipe that's gluten-free and dairy-free!
Lunch, Dinner, Appetizer, Main Course
chicken breasts, cooked
(about 8 oz.)
(about 1/2 cup dry)
dairy-free yogurt, plain
Preheat the oven to 375 degrees.
Cut each eggplant in half and cut lines into the flesh side of each one.
Brush 2 Tbsp olive oil and the harissa sauce evenly over the eggplant halves and place each eggplant cut side down on a baking sheet lined with foil.
Roast for 30 minutes.
Brush the remaining olive oil over the flesh side of the halves and place back in the oven (cut side down) for another 15 minutes (or until soft).
While the eggplant is roasting, mix the cooked lentils with the spices.
Remove the eggplant halves from the oven and top each one with dairy free yogurt, cooked chicken, cooked lentils, salt, pepper, and parsley (optional).
Serve and enjoy!
Carbs: 24 Fat: 20 Protein: 15