Roasted eggplant

Dice eggplants into cubes and place into a coriander. Sprinkle with salt and rest for 30 minutes.

Preheat oven to 425 degrees.

Drizzle olive oil over eggplant and sprinkle with salt, pepper and paprika. Toss to make sure eggplant is coated completely.

Toast until eggplant is just fork tender, about 25 min.

Serve with greek yogurt.