Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
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
Eggplant Casserole Acadiana
By: Emeril Lagasse
Eggplant Timballo with Cavatelli
Grilled Eggplant Teriyaki
New Orleans Fried Eggplant Sticks
By: Emeril LagasseView All 38 Side Dish Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
7242 views
03:01
2101 views
04:22
Photo: Eggplant with Yogurt and Dill Recipe
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 4 reviews
By Truepleasurefro...
Washington, DC
on July 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I added a small zuccini and served this with cous cous - everyone raved. I would definately make this again!
By BE & B
Glassboro, NJ
on August 04, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My roommate and I tried this the other night and it IS as easy as it looks! The eggplant was moist and yummy, and we both thought the yogurt and dill were really unique but delicious components with eggplant. I agree that there could have been more eggplant though - will definitely make 1.5 or 2 lbs next time!
Read all 4 reviews