Blackened Eggplant Ratatouille
- ½ cup plain Greek yogurt
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh basil
- 2 tablespoons plus ½ teaspoon
- Spicy Lemongrass Blackening Rub, divided (recipe follows)
- 1¾ teaspoons kosher salt, divided
- 1 fennel bulb, trimmed and sliced ¾-inch thick
- 1 large red onion, sliced ¾-inch thick
- 1 large yellow squash, sliced ¾-inch thick
- 4 portobello mushroom caps
- 1 tablespoon plus 2 teaspoons olive oil, divided
- ½ teaspoon ground black pepper, divided
- 2 large eggplants, sliced ¾-inch thick
- Garnish: toasted pine nuts
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-blackening-basics/
3.5.3226