Roasted Eggplant with Cilantro Yogurt Recipe

Jun 25, 2012 @ 5:04 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 119
Daily Value: 6%
Servings: 6

Low-Carb

Fat	11g	16%
Saturated	1g	7%
Carbs	11g	4%
Fiber	5g	20%
Sugars	5g	0%
Protein	6g	13%
Cholesterol	2mg	1%
Sodium	768mg	32%
Calcium	74mg	7%
Magnesium	23mg	6%
Potassium	320mg	9%
Iron	1mg	6%
Zinc	0mg	2%
Vitamin A	108IU	2%
Vitamin C	9mg	15%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	3%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	7%
Folic Acid (B9)	30µg	8%
Vitamin E	2mg	11%
Vitamin K	14µg	17%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

INGREDIENTS

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

DIRECTIONS

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.