|Roasted Baby Eggplant with Cilantro Yogurt Sauce
It's another beautiful day in sunny California. We've had a relatively cool summer with idyllic temperatures. Clear, sunny, 70's to low 80's. Let's hope it lasts!
The highlights of my weekend (apart from getting all of my laundry done), included a fabulous dinner at Tasca Wine Bar (they're launching a new Happy Hour--I'll post on it later this week), a showing of RISE OF THE PLANET OF THE APES (my new favorite movie), and a fun dinner with friends at Hollywood gastropub Fat Dog. It was a packed weekend, full of food and friends and uber-intelligent primates.
What news do I have to share? Meatless Monday is featuring my recipe for Blackberry Walnut Muffins this week! So check it out.
In the meantime, here's my new food obsession -- Roasted Baby Eggplant. I found these beauties at the Studio City Farmers Market yesterday. Baby eggplant are delicate and tender, without any of the bitterness of their adult counterparts.
I debated how I wanted to cook them, but ultimately opted for an Indian-inspired take. I halved the baby eggplant and tossed them with olive oil, curry powder, and a little salt. Then, I roasted them in the oven, and topped them with a spicy, garlicky yogurt sauce flecked with cilantro.
The resulting dish was fabulous -- flavorful, creamy, spicy, and everything in between. I could eat a hundred of these! And before eggplant season is over, I just might...
Roasted Baby Eggplant with Cilantro Yogurt Sauce
Serves 4-6 people
Cooking time: About 40-50 minutes
- about 6 cups baby eggplant, halved
- 2 tablespoons curry powder
- 1/4 cup extra virgin olive oil
- 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)
- Preheat the oven to 375 degrees.
- 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.
- Uncover the dish and roast for another 20-30 minutes, or until the eggplant are tender and lightly browned. Remove from the oven.
- 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.
- 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