Thursday, November 3, 2011

Eggplant with Soy Yogurt and Fresh Dill

I needed one more appetizer for my girls night get together and found this recipe in a Rachel Ray magazine.   It originally called for regular yogurt but I replaced it with regular flavored soy yogurt.
The roasted shallots and garlic make this a rich and sweet dish.  Serve with pita chips or rounds.

Eggplant with Soy Yogurt and Fresh Dill

1  lb.     eggplant, chopped
3           shallots, unpeeled
3           garlic cloves, unpeeled
1/4  c.   olive oil
             salt and pepper to taste
1/2  c.   yogurt
             fresh dill
             walnut, hand full

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 soy yogurt, fresh dill and salt and pepper.

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