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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.