Roasted Japanese Eggplant with Herb Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Japanese Eggplant with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Japanese Eggplant with Herb Yogurt Sauce

Enjoy this vibrant dish featuring tender roasted Japanese eggplant drizzled with a refreshing herb yogurt sauce. The smoky, soft eggplant pairs perfectly with the tangy, creamy sauce enriched with fresh mint, cilantro, lemon, and garlic – a delightful balance of flavors that makes every bite memorable.

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NUTRITION

410kcal
Protein
36.5g
Fat
14.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Japanese Eggplant (300g)

1.5 cups Nonfat Greek Yogurt (340g)

1 tablespoon Olive Oil

1/4 cup Fresh Mint, chopped

1/4 cup Fresh Cilantro, chopped

2 tablespoons Lemon Juice

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the Japanese eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves cut side up on a baking sheet, and roast in the oven for 25-30 minutes until the flesh is soft and golden.

  • 4

    While the eggplant roasts, prepare the herb yogurt sauce by combining the nonfat Greek yogurt, chopped mint, chopped cilantro, lemon juice, minced garlic, salt, and pepper in a bowl. Mix well to blend the flavors.

  • 5

    Once the eggplant is roasted, remove it from the oven and allow it to cool slightly.

  • 6

    To serve, spoon a generous amount of the herb yogurt sauce over the roasted eggplant, and enjoy this wholesome dish either for breakfast, lunch, or dinner.

Roasted Japanese Eggplant with Herb Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Japanese Eggplant with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Japanese Eggplant with Herb Yogurt Sauce

Enjoy this vibrant dish featuring tender roasted Japanese eggplant drizzled with a refreshing herb yogurt sauce. The smoky, soft eggplant pairs perfectly with the tangy, creamy sauce enriched with fresh mint, cilantro, lemon, and garlic – a delightful balance of flavors that makes every bite memorable.

NUTRITION

410kcal
Protein
36.5g
Fat
14.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Japanese Eggplant (300g)

1.5 cups Nonfat Greek Yogurt (340g)

1 tablespoon Olive Oil

1/4 cup Fresh Mint, chopped

1/4 cup Fresh Cilantro, chopped

2 tablespoons Lemon Juice

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the Japanese eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil and season with salt and pepper.

  • 3

    Place the eggplant halves cut side up on a baking sheet, and roast in the oven for 25-30 minutes until the flesh is soft and golden.

  • 4

    While the eggplant roasts, prepare the herb yogurt sauce by combining the nonfat Greek yogurt, chopped mint, chopped cilantro, lemon juice, minced garlic, salt, and pepper in a bowl. Mix well to blend the flavors.

  • 5

    Once the eggplant is roasted, remove it from the oven and allow it to cool slightly.

  • 6

    To serve, spoon a generous amount of the herb yogurt sauce over the roasted eggplant, and enjoy this wholesome dish either for breakfast, lunch, or dinner.