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
- 2-3 tbsp (30-45 ml) curry powder
- 3/4 cup (180 ml) Non-fat Greek Yogurt
- Handful of fresh chopped mint
- Fresh lemon juice (1/2 lemon)
- Sprinkle of sea salt
Instructions
- Pre-heat oven to 425 degrees and cut eggplant into 1-2 inch chunks (they will shrink a bit while roasting)
- Gently toss sliced eggplant in curry powder and transfer to 9×13 baking dish generously sprayed with coconut oil
- Bake for 35-45 minutes depending on thickness of eggplant (chunks should be more firm than soft)
- Allow roasted eggplant to cool completely
- Transfer eggplant to a bowl and gently mix in yogurt and fresh chopped mint
- Add fresh lemon juice, sprinkle with sea salt, and gently toss
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 60