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Roasted Eggplant with Yogurt Dressing

From ALFN Local Food Club

<p>I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again.</p>
Source: Cooks Illustrated (Entered by Arkansas Local Food Network)
Serves: A bunch

1 lbs Eggplant
1 lbs Bell Peppers
A drizzle Olive Oil
2 tbsp Smoked Paprika
2 cups Greek Yogurt
4 cloves Garlic, minced
1 handful Mint, minced
1 handful Cilantro, minced
1 dash Lemon Juice

Step by Step Instructions
  1. Set your oven to 450 degree. Dice the eggplant and peppers. Toss them with olive oil, salt, pepper, and paprika. Bake uncovered in the oven for 20-30 minutes, until nice and crispy. Be sure not to overcrowd your baking sheet, as the eggplant and peppers will get soggy.
  2. Stir together yogurt, garlic, mint, cilantro, lemon juice, and olive oil.
  3. Remove the eggplant and peppers. Toss with yogurt sauce and serve!