Friday 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, 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 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.

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