Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Eggplant with Yogurt and Dill
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- Level: Easy
- Total: 48 min
- Prep: 10 min
- Cook: 38 min
- Yield: 4
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- Nutritional Analysis
- Per Serving
- Calories
- 256
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 5 milligrams
- Sodium
- 157 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 5 grams
Inspired by the savory eggplant salads you can find throughout the Middle East, this recipe calls for roasting eggplant….. comes together with aromatics, walnuts, yogurt and dill to create an irresistible side that will brighten up any meal. Roasting garlic and shallots alongside the eggplant deepens the flavors by adding subtle notes of sweetness. Make sure the yogurt is at room temperature so it doesn’t curdle when it’s tossed with the hot vegetables.
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.
