Roasted Eggplant With Garlic Yogurt Dressing
Roasted Eggplant With Garlic Yogurt Dressing
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Wash the eggplants and trim off the tops. Cut the eggplants in half lengthwise.
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Using a sharp knife, score the flesh of the eggplant in a crisscross pattern, being careful not to cut through the skin.
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Drizzle the olive oil over the eggplant halves and season with salt and pepper. Place them on the prepared baking sheet, flesh side down.
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Roast the eggplants in the preheated oven for about 30-35 minutes, or until the flesh is soft and caramelized.
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While the eggplants are roasting, prepare the garlic yogurt dressing. In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, ground cumin, and season with salt and pepper. Mix well to combine all the flavors.
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Once the eggplants are done roasting, remove them from the oven and let them cool slightly.
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Using a spoon, gently scoop out the flesh of the eggplants and place them on a serving platter or individual plates.
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Drizzle the creamy garlic yogurt dressing over the roasted eggplant halves, making sure to cover them generously.
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Garnish with fresh parsley for a pop of color and added freshness.
Nutrition Facts
Serving size: 1 serving (approx. 1/4 of recipe)- Calories
- 180 kcal
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 150 mg
- Total Carbohydrate
- 15 g
- Dietary Fiber
- 6 g
- Sugars
- 7 g
- Protein
- 7 g
Serve your Roasted Eggplant With Garlic Yogurt Dressing as a flavorful appetizer or side dish. The creamy yogurt dressing adds a tangy kick to the sweet and smoky roasted eggplant, creating a delightful combination of flavors and textures. This dish is sure to impress your guests and bring a taste of Lebanese cuisine to your table. Enjoy the warm, comforting embrace of this delicious recipe!