Roasted Eggplants and Bell Peppers with Yogurt and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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side/arabesque Ingredients:
2 lb. eggplants |
3 red bell peppers |
1 tbsp lemon juice |
4 tbsp olive oil |
1/8 tsp salt |
1/8 tsp black pepper |
1/2 cup plain nonfat yogurt |
4 oz. greek yogurt |
2 cloves garlic |
1/4 cup pine nuts |
Directions:
1. Prick eggplants. Place them and peppers on foil and roast at 425 for 45 to 60 minutes, until the eggplants feel soft. Turn the peppers one half turn after 25 minutes and take out when skins are blackened.
2. As peppers come out, drop them in a strong plastic bag and seal. When cool enough to handle, peel. Remove and discard stems and seeds and cut in half or in 4.
3. Peel eggplants and drop into a colander. Press to let juices run out. Cut each into 4 pieces and turn in a little lemon juice.
4. Put eggplants and peppers on one side of a shallow serving plate. Dress with 3T olive oil, S/P and mix. Mix the yogurt, beat in garlic and salt and pour onto other side of plate.
5. Fry pine nuts in remaining oil until very lightly browned and sprinkle over yogurt.
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