Eggplant With Yogurt and Dill-by Kathy Olson

[Guest guest]

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Title: Eggplant With Yogurt And Dill

Categories: Side

Yield: Servings

 

1 lb Eggplant,Chopped

3 ea Garlic,Unpeeled

3 Shallots,Unpeeled

1/4 c Olive Oil

 

Walnuts

1/2 c Yogurt

Fresh Dill

 

[Note: Taken from Food Network Aug/Sept 09]

 

Toss eggplant, shallots and garlic cloves with oil, salt and pepper on

a baking sheet. Bake at 400 degrees for 30 minutes. Cool slightly and

squeeze the shallots and garlic from their skiins and chop. Toss with

the eggplant, nuts, yogurt and dill. Add additional salt and pepper if

desired.

 

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