Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Roasted Curry Eggplant with Garlic Dill Yogurt Sauce October 7, 2011

Roasted Curry Eggplant with Garlic Dill Yogurt Sauce

Roasted Curry Eggplant with Garlic Dill Yogurt Sauce (on top)

Jamie says:  Eggplant has always been one of those challenging foods for me to cook.  But today, finally, I nailed it!  I made Roasted Curry Eggplant with Garlic Dill Yogurt Sauce.

It was so good, I could have eaten the whole thing myself.  The eggplant was tender and full of rich, curry flavor.  The garlic salt and dill made the plain yogurt anything  but plain; it was creamy and delightful!  If I had another eggplant, I’d cook it right now and make it again!

Roasted Curry Eggplant with Garlic Dill Yogurt Sauce

Ingredients:

  • 1 medium eggplant
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 2 tsp curry
  • 1 tsp cumin
  • 1 1/2 cup plain low fat yogurt (Stonyfield)
  • 1 Tbsp dill
  • 1/8 tsp garlic salt
Directions:
  1. Preheat oven to 350 °F.  Chop eggplant by first laying it on its side and slicing into circles about 1/2 inch thick; and then stacking a few slices and cutting into bite-sized pieces.  Place in a large, metal baking dish.
  2. Drizzle olive oil and sprinkle sea salt, curry, and cumin on top.  Mix.  Bake for 45 minutes or until soft.
  3. In a small bowl, combine yogurt, dill, and garlic salt.
  4. Serve eggplant with yogurt sauce on top.  Enjoy!
Serves: 4
  • Nutrition note:  Add some calcium to your meal by using yogurt as a sauce.
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