Baby eggplant is seasoned with curry powder and roasted to bring out its naturally savory flavor. Greek yogurt is spiced with garlic, cilantro, lemon juice and jalapeño bringing strong contrasting flavors to top the roasted eggplant. This recipe comes to us from Jen of Domestic Divas.
- 6 cups baby eggplant, halved
- 2 tablespoons curry powder
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 cup plain lowfat Greek yogurt
- 2 garlic cloves, peeled
- 1/4 cup fresh cilantro, plus more for garnish
- juice of 1 lemon
- 1 serrano or jalepeno pepper*, chopped
- salt, to taste
Preheat your oven to 375 degrees.
Toss the baby eggplant halves with the olive oil, curry powder and salt in a large baking dish. Arrange the baby eggplant in a single layer, cut side up. Cover with aluminum foil and bake for 20 minutes.
Uncover the dish and roast for another 20-30 minutes, or until the eggplant are tender and lightly browned. Remove from the oven and set aside to cool.
Place the Greek yogurt, garlic, cilantro, lemon juice and hot pepper, if using, into a food processor. Pulse until smooth and season with salt to taste.
Place each eggplant half cut side up and top with cilantro yogurt to taste. Divide into 6 portions and enjoy!