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<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">Spiced Roasted Eggplant Recipe</title><meta name="description" content="This simple eggplant recipe yields soft and deliciously spiced rounds Eat them as a side with meat or fish, or as a vegetable main, with seasoned yogurt and chopped herbs Don’t be afraid to use your broiler for extra crispness at the end of roasting, and consider leftovers an excellent start for your favorite eggplant dishes, like moussaka or ratatouille." data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/recipes/1025836-spiced-roasted-eggplant" data-next-head=""><meta name="robots" content="noarchive, max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""><meta name="apple-itunes-app" content="app-id=911422...
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