| Total: | 35 min |
| Prep: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons olive oil
- 2 pounds eggplant
- 2 yellow peppers
- 2 tomatoes
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- 1 tablespoons ground coriander
- 2 ounces olive oil
- 2/3 cup yogurt
- Salt and pepper, to taste
- 4 tablespoons flat leaf parsley
Instructions
- Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 146 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 463 mg |
Reviews
Delicious. I cut the eggplants in half to roast. To save time I didn’t peel any of the veggies you’re supposed to. I will certainly prepare again and make it a day ahead.
Very tasty… Once I got started I found I didn’t exactly have everything the recipe called for , but I didn’t give up. I did with what I had. 1/2 a green bell pepper instead of the 2 yellow peppers, Series 7 instead of balsamic vinegar, pineapple orange juice instead of o.j., greek yogurt for regular yogurt, and i had to do without parsley. and STILL, it was really good. I dont know how this is meant to be eaten but I’m thinking it’ll be good on some pita chips or pasta.