Roasted Curried Eggplant with Yogurt & Raisins

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roasted curried eggplant with yogurt and raisins
  • 4Servings


  • 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


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.