Roasted Eggplant Platter & Yogurt Sauce

Be the first to review

Oven-roasted eggplant with quinoa, salad greens & a creamy dressing!


3 minutes

Prep time

20 minutes

Cook time

388 cal.

Per serving


Oven, Pot (small), Stovetop, Baking dish



Step 1

Preheat the oven to 400°F. Cut the eggplant in half lengthwise & place on a baking sheet. Season with olive oil, salt & pepper. Roast for 20 min. Meanwhile, cook the quinoa according to the package instructions.

Yogurt (Greek, plain)
Mint (fresh)

Step 2

In a small bowl, combine the yogurt with half the lemon juice & mint. Add a drizzle of olive oil, salt & pepper. Mix the rest of the chopped mint & lemon juice into the cooked quinoa.

Mixed baby greens

Step 3

Serve the roasted eggplant alongside the quinoa & salad greens. Drizzle the platter generously with yogurt sauce. Yum!

Nutrition facts

Average estimated amount for one serving

Energy388 cal.
Fat19 g
Carbohydrates43 g
Protein10 g
Fiber10 g

On average, one serving of the recipe "Roasted Eggplant Platter & Yogurt Sauce" contains 388 Energy, 19 g of Fat, 43 g of Carbohydrates, 10 g of Protein, 10 g of Fiber.

Roasted Eggplant Platter & Yogurt Sauce