Ingredients
Scale
- 2 large eggplants
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and place them on a baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for 30-35 minutes, until tender and golden.
- Once cool, scoop the flesh into a bowl and mash it.
- Add yogurt, garlic, cumin, black pepper, and lemon juice to the eggplant and mix well.
- Transfer to a serving dish and garnish with fresh parsley.
Notes
- For a smokier flavor, grill the eggplants instead of roasting them.
- Serve with pita bread or as a side dish with grilled meats.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg