Roasted Baby Eggplant

• porcje: 2 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

25 fairy eggplants (mini) (or any small eggplant)

1 tablespoon olive oil (on the baking sheet)

1 teaspoon salt (to taste)

1/2 cup yogurt (plain 2%)

2 tablespoons water (to thin it out if needed)

1 clove garlic (minced)

2 tablespoons fresh dill (chopped)

1 pinch salt (to taste)

Wskazówki

The Eggplant

Note: you can use any eggplant of choice but the bake time will depend on the size so keep an eye on them. I used fairy eggplants but any small ones will work. Also, if you don't want to score each halve, you don't have to.

Wash and dry the baby eggplants. Cut each one in half and optionally, score each halve. I like to score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.

Add a pinch of salt onto each one and a nice drizzle of olive oil on a baking sheet. Place each halve on the oiled baking sheet, flat side down.

Bake at 425F (220C) until golden. Mine took 25-30 min but keep an eye on them as the bake time will depend on the size and oven.

Yogurt Sauce

In the meantime make the yogurt sauce. To a bowl, add: yogurt, salt, garlic, dill, and water if needed to thin it out. Mix well. Don't forget to taste and adjust for salt in small increments any time you cook or make sauces until desired saltiness.

Take the eggplant out of the oven, arrange on a plate and drizzle the sauce on top! Enjoy.

Wartości Odżywcze

• Kalorie: 216 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 7 g
• Cholesterol: 8 mg
• Sód: 58 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 14 g
• Cukry Całkowite: 19 g
• Białko: 7 g