Roasted Eggplant With Savory Yogurt

Roasted Eggplant With Savory Yogurt

Ingredients:

6 eggplants
1/2 cup olive oil

salt

pepper

For the Savory Yogurt

1 cup Greek organic, plain, non-fat yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic, minced

salt

*I added Penzys Turkish Seasoning for extra 

    flavor

cilantro for garnish (optional)

Directions:

We first slice the eggplants in half and cut a cross-hatch pattern into the top (without cutting all the way through to the skin). Brush each half with a tablespoon of olive oil, eggplants are like sponges and will soak it all in. Sprinkle the halves with salt and pepper and put them on a baking sheet and roast in a 400°F oven for 30 minutes or until the flesh is soft to the touch. Let cool completely. We like to serve them topped with a savory yogurt sauce and our go-to is Greek organic plain yogurt. It’s super thick and creamy and has the perfect level of tanginess to complement the richness of the eggplant.

Stir together

1 cup of yogurt

2 tablespoons of olive oil,

1 tablespoon of lemon juice,

one minced clove of garlic

a pinch of salt.

I added Turkish Seasoning for extra flavor

Spoon some of the yogurt sauce onto each eggplant and garnish with fresh herbs,  we dropped a big pinch of shichimi togarashi on top as well. Bon appetit!