Roasted Eggplant with Cilantro Yogurt Recipe
Daily Value: 7%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Baby eggplant is seasoned with curry powder and roasted to bring out its naturally savory flavor. Greek yogurt is spiced with garlic, cilantro, lemon juice, and jalapeño, bringing strong contrasting flavors to top the roasted eggplant. This recipe comes to us from Jen of Domestic Divas.
See all recipes for roasted vegetables.
- 1 1/2 quarts halved baby eggplant
- 2 tablespoons curry powder
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 cup plain low-fat Greek yogurt
- 2 cloves garlic, peeled
- 1/4 cup cilantro, plus more for garnish
- Juice of 1 lemon
- 1 serrano or jalapeño pepper, chopped (optional)
- Salt, to taste
Preheat the oven to 375 degrees.
Toss the baby eggplant halves with the curry powder, olive oil, and salt in a large baking dish. Arrange the baby eggplant in a single layer, cut side up. Cover with aluminum foil and bake for 20 minutes. Then, uncover the dish and roast until the eggplants are tender and lightly browned, about 20-30 minutes. Remove from the oven and set aside to cool.
Combine the Greek yogurt, garlic, cilantro, lemon juice, and chile pepper, if using, in the bowl of a food processor. Pulse until smooth and season with salt, to taste. Place each eggplant half cut side up and top with cilantro yogurt, to taste. Divide into 6 portions and enjoy.
Total fat: 10 g
Saturated fat: 1.7 g
Cholesterol: 2 mg
Sodium: 418 mg
Total carbohydrate: 6 g
Dietary fiber: 1.0 g
Sugars: 3.2 g
Protein: 2.6 g6
Special Designations: Vegetarian