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Photo: Ryan Liebe
Active Time:30 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:55 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2large eggplants (2 pounds total)3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided2mediumonions, finely diced2clovesgarlic, minced2serrano peppers, minced2tablespoonsbaharat½teaspoonlime zest3tablespoonslime juice½cupwhole-milk plain yogurt1cupcherry tomatoes, halved¼cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
2large eggplants (2 pounds total)
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2mediumonions, finely diced
2clovesgarlic, minced
2serrano peppers, minced
2tablespoonsbaharat
½teaspoonlime zest
3tablespoonslime juice
½cupwhole-milk plain yogurt
1cupcherry tomatoes, halved
¼cupchopped fresh parsley
DirectionsPreheat oven to 425°F.Cut each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch pattern. Brush the cut surface with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.Place the eggplant, cut-side up, on a baking sheet. Roast until soft, about 45 minutes.Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden brown, about 10 minutes. Add garlic, serranos, baharat and the remaining 1/4 teaspoon each salt and pepper; cook until fragrant, about 2 minutes.Mix lime zest and juice in a small bowl.To serve, spoon the lime mixture over the eggplant. Pile on the onion mixture and dollop with yogurt. Top with tomatoes and parsley.Originally appeared: EatingWell Magazine, October 2021
Directions
Preheat oven to 425°F.Cut each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch pattern. Brush the cut surface with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.Place the eggplant, cut-side up, on a baking sheet. Roast until soft, about 45 minutes.Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden brown, about 10 minutes. Add garlic, serranos, baharat and the remaining 1/4 teaspoon each salt and pepper; cook until fragrant, about 2 minutes.Mix lime zest and juice in a small bowl.To serve, spoon the lime mixture over the eggplant. Pile on the onion mixture and dollop with yogurt. Top with tomatoes and parsley.
Preheat oven to 425°F.
Cut each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch pattern. Brush the cut surface with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
Place the eggplant, cut-side up, on a baking sheet. Roast until soft, about 45 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until golden brown, about 10 minutes. Add garlic, serranos, baharat and the remaining 1/4 teaspoon each salt and pepper; cook until fragrant, about 2 minutes.
Mix lime zest and juice in a small bowl.
To serve, spoon the lime mixture over the eggplant. Pile on the onion mixture and dollop with yogurt. Top with tomatoes and parsley.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)231Calories12gFat28gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
