Eggplant with Yogurt and Dill

Total Time:
48 min
Prep:
10 min
Cook:
38 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy International Recipes