Roasted Eggplant with Lemon & Greek Yogurt Sauce

Ingredients:

1 large eggplant
Olive oil
1 t lemon pepper
1 t garlic powder
1 cup Greek yogurt
Juice from 1 lemon
1/2 clove of garlic, minced
Salt & pepper to taste
Greens to garnish (Micro greens, mint or parsley work well)

Directions:

Preheat oven to 400 degrees F. Slice eggplant into medallions and place on baking sheet lined with parchment paper. Drizzle eggplant medallions with olive oil and sprinkle salt, lemon pepper and garlic powder on top. Bake for 30 minutes. You can cook in batches if you have additional medallions left.

While eggplant is baking, make Greek yogurt sauce. In a bowl, mix Greek yogurt, lemon juice and minced garlic clove. Season with salt and pepper to taste.

Once eggplant is finished, let cool for 5 minutes. Then assemble with sauce in between each layer and a dollop on top. Garnish with greens. Serve and enjoy!