Roasted Baby Eggplant with Cilantro Yogurt Sauce

Serves 4-6 people
Cooking time: About 40-50 minutes
Vegetarian; gluten-free

  • about 6 cups baby eggplant, halved
  • 2 tablespoons curry powder
  • 1/4 cup extra virgin olive oil
  • salt
  • 1 cup plain nonfat Greek yogurt
  • 2 garlic cloves, peeled
  • 1/4 cup fresh cilantro, plus more for garnishing
  • juice of 1 lemon
  • 1 serrano or jalapeno pepper (optional)
  1. Preheat the oven to 375 degrees.
  2. Toss the eggplant with the olive oil, curry powder, and salt. Arrange in an ovenproof dish, cut side up. Cover and bake for 20 minutes. 
  3. Uncover the dish and roast for another 20-30 minutes, or until the eggplant are tender and lightly browned. Remove from the oven.
  4. Meanwhile, to make the sauce, place the yogurt, garlic, cilantro, lemon, and pepper in a food processor or blender. Process until smooth. Season to taste with salt.
  5. To plate, spread the eggplant cut side up on a serving platter. Top with the Cilantro Yogurt Sauce. Finish with a sprinkling of chopped cilantro. Enjoy!
Source for Ingredients
  • baby eggplant and cilantro from the Studio City Farmers Market
  • hot curry powder from All Spice
  • organic plain nonfat Greek yogurt, organic lemons, organic garlic, and extra virgin olive oil from Trader Joe's