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- Yields:
- 1 - 4
- Cook Time:
- 35 mins
- Total Time:
- 35 mins
- 2
medium eggplants (about 14 oz each), cut into 3/4-in. pieces
- 3 Tbsp.
plus 11/4 tsp olive oil, divided
Kosher salt
- 3/4 tsp.
cumin seeds
- 2
4.4-oz cans white anchovies in olive oil
- 2
sheets lavash
- 1/2 c.
Greek yogurt
- 3 Tbsp.
red onion, minced
- 1/2 c.
cilantro, chopped, plus leaves for serving
- 2
Persian cucumbers, peeled into ribbons
- 1 tsp.
Aleppo pepper
- Step 1Heat oven to 475°F. On large rimmed baking sheet, toss eggplant with 3 Tbsp oil and 1/2 tsp salt, and roast, stirring halfway through, until golden brown and tender, 18 to 22 min. Gently toss with cumin seeds and let cool.
- Step 2Meanwhile, drain anchovies and break into bite-size pieces. Divide lavash among 2 baking sheets, brush with remaining 11/4 tsp oil, and bake until golden brown around edges, 3 to 4 min. (Lavash will crisp as it cools.)
- Step 3In medium bowl, combine yogurt, onion, and cilantro, then toss with cooled eggplant. Divide among lavash and top with cucumbers and anchovies. Sprinkle with Aleppo pepper and additional cilantro, if desired, then cut into pieces.
Per serving: About 339 cal, 20 g fat (3.5 g sat), 32 mg chol, 621 mg sodium, 27 g carb, 8 g fiber, 9 g sugar (0.5 g added sugar), 17 g pro
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Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.