Ingredients
4 Japanese eggplants
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup thick coconut yogurt
1 teaspoon garlic, minced
2 tablespoons mint leaves, chopped
2 teaspoons red wine vinegar
2 teaspoons honey
1/4 teaspoon cayenne pepper
2 teaspoons chopped thyme
2 teaspoons oregano
1 cup walnuts, toasted and chopped
Cut eggplants in half lengthwise. Score 1 inch slits through flesh. Brush eggplants with 1/3 cup of the oil to coat flesh. Season with salt and pepper. Roast until soft about 45 minutes.
Whisk together yogurt, garlic, remaining oil, mint, vinegar, honey, and cayenne pepper.
Top each eggplant with 2 tablespoons of the yogurt sauce. Sprinkle with thyme and oregano. Top with walnuts.
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