Barb Boose Publications Director, Marketing and Communications September 9, 2011Friday recipe: roasted eggplant with cilantro yogurt I’ve talked on the blog before about the “Meatless Monday” campaign, a nonprofit initiative of The Monday Campaigns in association with the Johns Hopkins’ Bloomberg School of Public Health. Its goal is to encourage people to cut out meat once a week to “improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.”All of which lofty ambitions give you a great excuse to try a recipe posted on the site from Jen of Domestic Divas. It uses several of my favorite ingredients: savory eggplant, curry, garlic, cilantro and, of course, a little heat. Eggplant: simply sublime.6 baby eggplants, halved2 tablespoons curry powder1/4 cup extra virgin olive oil1 teaspoon salt1 cup plain lowfat Greek yogurt2 garlic cloves, peeled1/4 cup fresh cilantro, plus more for garnishJuice of 1 lemon1 serrano or jalapeno pepper, chopped (optional)Preheat the oven to 375 degrees. Toss the baby eggplant halves with the olive oil, curry powder and salt in a large baking dish. Arrange the 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 eggplants 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. Place each eggplant half cut side up and top with cilantro yogurt. Leave a Reply Cancel replyYou must be logged in to post a comment.