Roasted Eggplant with Yogurt Sauce
Cumin Brown Rice and Steamed Carrots
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Ingredients
- 1 small eggplant, halved lengthwise
- 1 Tbsp olive oil
- ¼ tsp salt, divided
- ¼ tsp ground coriander
- ¼ cup plain Greek yogurt
- 3 Tbsp tahini (sesame seed paste)
- 2 Tbsp lemon juice
- 1 Tbsp water
- 1 clove garlic, minced
- 3 Tbsp pine nuts
- Chopped fresh cilantro (optional)
Instructions
- Preheat oven to 425°F. Place eggplant halves, cut sides up, on a large rimmed baking sheet. Drizzle with oil; sprinkle with ⅛ tsp salt and coriander.
- Bake 25 to 30 minutes or until tender when tested with a fork, turning eggplant over halfway through baking.
- Meanwhile, combine yogurt, tahini, lemon juice, water, garlic, and ⅛ tsp salt.
- Drizzle yogurt sauce over eggplant; sprinkle with nuts and, if desired, cilantro.
Side Dish Ingredients
- ⅓ cup long-grain brown rice
- 1 tsp ground cumin
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 (12-oz) pkg multicolored baby carrots (see Note)
- 2 tsp olive oil
Side Dish Instructions
- Cook rice according to package directions; stir in cumin and ⅛ tsp each salt and pepper.
- Meanwhile, place carrots in a steamer basket over simmering water; cook 7 minutes or until carrots are tender. Toss carrots with oil and ⅛ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
327
|
241
|
568
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 21 | 43 | 64 |
| Fiber (g) | 7 | 7 | 14 |
| Sodium (mg) | 312 | 414 | 726 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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