With the dog days of summer behind us, you may be coming around to the idea of turning on your oven at dinner time. Make life easy and start with this simple yet satisfying eggplant dish, a light and nutritious dinner for two, perfect alongside couscous or wild rice.
We used Windset Farms eggplants for this recipe. Check out their website for more eggplant inspiration!
Roasted Eggplant with Red Pepper Yogurt by The Food Gays
2 medium eggplants, halved
1/3 cup extra virgin olive oil
1 1/2 teaspoons lemon balm or mint
1/4 cup greek yogurt
2 roasted red peppers
3 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
salt and pepper, to taste
Preheat oven to 350. Halve eggplants and score them on each side. Brush each side with olive oil and season with salt and pepper. Bake uncovered for 20-30 minutes, or until they are cooked and have browned on top.
Make the dressing. In a small blender or food processor, combine roasted sweet bell peppers (or jarred roasted bell peppers), olive oil and garlic. Season with salt and pepper to taste. Blitz until well combined. Serve drizzled on eggplant, or on the side in a ramekin.