Eggplant Dice with Yogurt and Honey Mint Sauce

By • September 17, 2012 • 0 Comments

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Serves 4

  • 1 1/2 pounds baby eggplant, or any small sweet variety, peeled and cut into 1-inch dice
  • 1 tablespoon honey
  • 4 tablespoons extra-virgin olive oil for the mint sauce, plus more for brushing
  • 1 tablespoon aged balsamic vinegar
  • 1 medium garlic clove
  • 1 teaspoon mint, minced
  • 1 cup Greek yogurt
  • Juice of one lime
  • Salt and freshly ground pepper
  1. In a small bowl, mix the honey, mint, 4 tablespoons of olive oil, garlic and balsamic vinegar.
  2. Preheat the oven to 400°. Toss the eggplant dice olive oil and season with salt and pepper. Place the eggplant dice on a large baking sheet and roast for about 25 minutes, until tender and slightly brown around the edges.
  3. Transfer the eggplant to a bowl and drizzle with the lime juice.
  4. When the eggplant is completely cool, spoon on individual plates. Top the eggplant with an ice-cream scoop of Greek yogurt. Drizzle the honey-mint sauce all over and serve.
  5. (Note: Small eggplants are sweet and do not need to be pre-salted. If you are using a large variety, first peel the eggplant and cut crosswise into 1-inch tick slices. Sprinkle the slices with salt, and arrange on a paper towel. Let the eggplant stand for about 30min to release water and bitter juices, and then cut into 1-inch dice.)
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