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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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Photo: Eggplant with Yogurt and Dill Recipe
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By shorbat
on April 16, 2012
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Loved it--great textures, wonderful garlic and shallots. I also LOVE dill, so this was a great discovery. I echo what others said--more eggplant. Other than that, easy and tasty recipe.
By Truepleasurefro...
Washington, DC
on July 22, 2011
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Great recipe - the roasted garlic particularly makes this incredible. I added about 8 cloves of garlic and 4 shallots for 2 eggplants. I tried a non-dairy version where I substituted the yogurt for a small amount of soy creamer and then heated the whole dish on the stove before serving again. I imagine there are other non-dairy substitutes that might have worked better, but it was still a big hit. Another thought is to perhaps reduce the soy creamer a bit to make it thicker, and then add the dill at the end. I think it's hard to make this dish wrong, it's so delicious!
By I am Kennedy
Pittsburgh, PA
on August 05, 2009
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I added a small zuccini and served this with cous cous - everyone raved. I would definately make this again!
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