Roasted Curried Eggplant with Yogurt & Raisins

Name: Roasted Curried Eggplant with Yogurt & Raisins
Yield: 4
Ingredients: 2 small eggplants, quartered lengthwise; 1/4 cup olive oil; 1 tablespoon curry powder; 3 tablespoons raisins; 2 thin slices ginger; 1/3 cup plain yogurt; 2 tablespoons chopped pistachios

Author:: Rachael Ray Every Day
Updated:: Nov 9, 2017
Original:: Sep 28, 2016

roasted curried eggplant with yogurt and raisins

4Servings

Ingredients

2 small eggplants, quartered lengthwise
1/4 cup olive oil
1 tablespoon curry powder
3 tablespoons raisins
2 thin slices ginger
1/3 cup plain yogurt
2 tablespoons chopped pistachios

Preparation

On foil-lined baking sheet, rub eggplant with oil and curry; season. Roast at 425 degrees until golden, 25 minutes. Soak raisins and ginger in 1 cup boiling water, 5 minutes. Strain; discard ginger. Transfer eggplant to platter. Stir drippings from baking sheet into yogurt. Top eggplant with yogurt, raisins and pistachios.