Blackened Eggplant Ratatouille
 
Makes 4 servings
Ingredients
  • 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
Instructions
Recipe by Louisiana Cookin at https://www.louisianacookin.com/louisiana-blackening-basics/