ROASTED EGGPLANT WITH PEPPERS, ONIONS, AND YOGURT

 

  • Cooking Time: 30 min.
  • Servings: 4
  • Preparation Time: 5 min.

Ingredients

  • 3 or 4 small or 1 or 2 large eggplant, trimmed and cut into slices lengthwise
  • 3 red or yellow bell peppers, sliced into strips (I left these out this time!)
  • 1 large zucchini, cut into slices lengthwise
  • 1 large yellow squash, cut into slices lengthwise
  • 2 tomatoes, halved
  • 1 onion, peeled and halved
  • 1 avocado, halved
  • 1 cup chickpeas, cooked
  • 1 tsp. fresh thyme or 1/2 tsp. dried
  • 2 cups yogurt
  • juice of half a lemon
  • 1 tsp. red pepper flakes

Directions

  • Preheat grill or broiler.
  • If grilling, brush all veggies with olive oil. If broiling, pour 1/4 cup olive oil into a roasting pan and turn eggplant, peppers, and squashes in it. Sprinkle with salt and pepper and cook until tender, turning once, about 5 minutes per side.
  • Transfer the veggies to a bowl and put onion, avocado and tomato in the pan or on grill, cut sides down. Cook until just blackened (the avocado will take only a minute or two, but the onion needs more time).
  • Allow these veggies to cool enough to handle, then scoop out the avocado and slice into chunks.
  • Separate onion into slices and chop tomato.
  • Add to the bowl of veggies.
  • Sprinkle with salt and pepper to taste.
  • Add chickpeas, yogurt, and lemon juice and toss to coat.
  • *Optional step! Return to roasting pan. Broil about 5 minutes or until bubbly and lightly charred on top.
  • Serve over brown rice and top with thyme and red pepper flakes.

Notes

Adapted from Mark Bittman's "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food", page 298

Categories: Misc. One Dish  Vegetable  Vegetarian 

Author Credit: Mark Bittman

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