Eggplant with Yogurt and Dill

2016-05-20
  • Yield : 4
  • Prep Time : 10m
  • Cook Time : 38m
  • Ready In : 48m
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Nutritional Info

This information is per serving.

  • Calories

    256 calorie
  • Fat

    21 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    5 milligrams
  • Sodium

    157 milligrams
  • Carbohydrate

    14 grams
  • Fiber

    4 grams
  • Protein

    5 grams
  • Sugar

    5 grams

Ingredients

No Ingredients Found !

Method

Step 1

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

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