For Eggplant

2 eggplants

1/2 cup harissa paste/sauce

3 tbs oil

2 tsp salt and pepper

For Tangy Herb Sauce

1/3 cup vegan mayo

1 tbs dried parsley

1 tbs dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried coriander

1/2 tsp mustard powder

Squeeze of lemon


Set oven to 400°F. Cut eggplants into small wedges. In a bowl coat eggplant in oil, spices and harissa. Toss to coat fully. Line on a baking tray and roast for 30-35 mins. Meanwhile make the herby dip by combining all ingredients and mixing until combined. Remove eggplant from oven and plate with additional harissa, jalapeño, cilantro, and the herby sauce. Enjoy.