Indian Tandoori-Spiced Eggplant Bites with Mint Yogurt (Low-Carb)

Ingredients

• 700 g Eggplant
• 0.5 cup Plain Greek yogurt (dairy-free alternative)
• 0.25 cup Fresh mint
• 1 tbsp Lemon juice
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Turmeric
• 0.5 tsp Smoked paprika
• 0.25 tsp Cayenne pepper(optional)
• 2 tbsp Olive oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Heat oven to 220°C (425°F). Line a tray with parchment.

2. 2

   Cut eggplant into 2–3 cm cubes. Toss with olive oil, salt, pepper, garlic, ginger, turmeric, cumin, coriander, garam masala, smoked paprika, and cayenne.

3. 3

   Roast 20–25 minutes, tossing once halfway, until deeply browned and tender.

4. 4

   For mint dip: mix yogurt with chopped mint and lemon juice; add a pinch of salt if needed.

5. 5

   Serve roasted eggplant bites with mint dip.