Roasted Eggplant with Yogurt Sauce
Cumin Brown Rice and Steamed Carrots
Ingredients
- 3 small eggplants, cut in half lengthwise
- 2 Tbsp olive oil
- ¾ tsp salt
- 1 (7-oz) container Greek yogurt
- ⅔ cup tahini paste
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lemon juice
- 2 Tbsp water
- 2 cloves garlic, minced
- ½ cup pine nuts, toasted
Instructions
- Preheat oven to 425°F.
- Toss eggplant halves with oil.
- Place eggplant halves, cut sides up, on a large baking sheet; sprinkle with ¼ tsp salt.
- Bake 30 to 40 minutes or until tender when tested with a fork, turning eggplant halves over halfway through cooking.
- Meanwhile, combine Greek yogurt, tahini, cilantro, lemon juice, water, garlic and ½ tsp salt; set aside.
- Drizzle yogurt sauce over cut sides of eggplant; sprinkle pine nuts.
Side Dish Ingredients
- 1½ cups uncooked brown rice
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1 (2-lb) pkg carrots, peeled and sliced
- 2 Tbsp extra virgin olive oil
Side Dish Instructions
- Cook rice according to package directions; stir in cumin and ½ tsp each salt and pepper.
- Meanwhile, place carrots in a steamer basket over simmering water; cook 7 minutes or until carrots are tender.
- Transfer carrots to a serving bowl; stir in olive oil and ½ tsp each salt and pepper.
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