Roasted Eggplant Platter & Yogurt Sauce

3 minutesPrep time

20 minutesCook time

387 cal.Per serving

Ingredients for 1

1/2

Eggplant

1/4 cup

Quinoa

2 tbsp

Mint (fresh)

1/4

Lemon

1/8 cup

Greek Yogurt (plain)

1 handful

Arugula

Oven, Pot (small), Stovetop, Baking dish, Knife

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.
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.
Step 3
Serve the roasted eggplant alongside the quinoa & arugula. Drizzle the platter generously with yogurt sauce. Yum!