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 with Yogurt Sauce" contains 360 Energy, 17 g of Fat, 43 g of Carbohydrates, 9 g of Protein.