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Curry Roasted Eggplant


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  • Author: Colleen Hill
  • Total Time: 1 hour
  • Yield: 4-6 1x

Description

This creamy and flavorful dish can replaced mayo-based salads as a hearty side dish or even serve as the main event for a vegetarian dinner.


Ingredients

Scale
  • 1 large eggplant
  • Coconut Oil Cooking Spray
  • 23 T curry powder
  • 3/4 cup Non-fat Greek Yogurt
  • Handful of fresh chopped mint
  • Fresh lemon juice (1/2 lemon)
  • Sprinkle of sea salt

Instructions

  1. Pre-heat oven to 425 degrees and cut eggplant into 1-2 inch chunks (they will shrink a bit while roasting)
  2. Gently toss sliced eggplant in curry powder and transfer to 9×13 baking dish generously sprayed with coconut oil
  3. Bake for 35-45 minutes depending on thickness of eggplant (chunks should be more firm than soft)
  4. Allow roasted eggplant to cool completely
  5. Transfer eggplant to a bowl and gently mix in yogurt and fresh chopped mint
  6. Add fresh lemon juice, sprinkle with sea salt, and gently toss
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side