Roasted Eggplant with Cilantro Yogurt

Roasted Eggplant with Cilantro Yogurt
Staff Writer
Roasted Eggplant with Cilantro Yogurt
MeatlessMonday.com

Roasted Eggplant with Cilantro Yogurt

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.

6
Servings
113
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
2mg
1%
Carbohydrate, by difference
4g
3%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
78mg
8%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Phosphorus, P
64mg
9%
Selenium, Se
5µg
9%
Sodium, Na
20mg
1%
Water
37g
1%

Roasted Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.