You have to try this lush eggplant mezze. It's perfect for sharing or enjoy it all for yourself! It's a great snack or use in a salad or as a side dish. It's packed with protein, antioxidants and vitamins, thanks to the yummy combo of Greek yogurt, eggplant, olive oil, and walnuts! 🌺
Maybe you've heard the tea, that eggplants get a bad wrap for being a part of the nightshade family, a group of foods and spices that contain chemical compounds called alkaloids. You may be familiar with other members of this family too - tomatoes and bell peppers. Alkaloids are thought to cause inflammation by some and there are some professionals that may recommend those with auto-immune illnesses or arthritis to avoid nightshades in general. But, it's not all shade for this purple fruit and it's friends! Yep, you heard that right, eggplants are commonly thought of as vegetables, but they're actually a fruit and they're packed with antioxidants, vitamins, and have many health benefits that support one's overall health.
Check out these two articles from Medical News Today and Cleveland Clinic to read up on the benefits of eggplants:
Now, onto the more important issue at hand, the recipe!
Let me know if you try it out in the comments below!👇
Ingredients:
Olive oil, great quality (I love California Ranch)
1 eggplant, cut in half and scored
1/2 onion, chopped
2 or 3 garlic cloves, minced
2 tbsp sun-dried tomatoes chopped
Lemon zest, from 1/2 lemon
2 tsp fresh dill, chopped
Salt and Pepper
1/2 cup plain full fat yogurt - (you can use nonfat, but not my own preference).
Olive Oil
Lemon zest, from 1/2 lemon
Dill fronds for garnish
To Make:
To make the eggplant mezze, cut 1 eggplant in half, score, pinch of salt, and drizzle with a little olive oil.
Roast at 375f - until eggplant is soft, 30 to 45 minutes.
Let cool.
Sauté onion and garlic with 2 tsp olive oil over medium high heat until translucent.
Let cool.
Scoop eggplant out and chop. Place in a bowl.
Add onion mixture, chopped sun-dried tomatoes, and dill.
Season with salt and pepper.
Refrigerate while making setting up.
Set Up:
Smear Greek yogurt on a serving plate.
Top with eggplant mixture and generously drizzle with olive oil, lemon zest, chopped dill,
and season to taste with salt and pepper.
Drizzle olive oil generously over top and garnish with chopped walnuts, lemon zest, and a little drizzle of
chili garlic oil or red pepper flakes on top, for a little spiciness.
Serve with warmed sliced baguette, lentil chips, or vegetable slices for dipping.
Bon Appétit, Y'all!