Eggplant with Yogurt and Dill
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- Recipe categories: Dairy, Vegetables, Shallot, Eggplant,
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Average Rating:
Total Reviews: 5
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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!
By GlimmerAndSpice
Glassboro, NJ
on August 04, 2009
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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!
By dmonkee
houston, TX
on August 04, 2009
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I served this for friends the other night... I got asked for the recipe immediately! The only change I would make is to maybe go with a pound and half or two pounds of eggplant. I had a LOT of yummy sauce left over in the bowl. I'm going to try 1.5 lbs first, and if I still have a lot of sauce left over I'll up to 2 lbs. I'm definitely going to make this again and again!