Oven, Pot (small), Stovetop, Baking dish
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.
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.
Serve the roasted eggplant alongside the quinoa & salad greens. Drizzle the platter generously with yogurt sauce. Yum!
Average estimated amount for one serving
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.