Eggplant with Yogurt and Dill

Recipe courtesy Food Network Magazine

Prep Time:10 min Inactive Prep Time:hr min Cook Time:38 minLevel:Easy Serves:


Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oilsalt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos