Eggplant with Yogurt and Dill

  • Level: Easy
  • Total: 48 min
  • Prep: 10 min
  • Cook: 38 min
  • Yield: 4
  • Nutrition Info
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Directions

  1. 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.
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