Roasted Eggplant Salad

I love eggplant fresh from the garden.  You can use a large eggplant or several small eggplants to make this dish.  I used a dozen or so small eggplants from my mother in laws garden to make this salad.  You can eat this by the spoonful or use it as a veggie dip either way works.

Recipe adapted from Food Network

Ingredients:

1 large eggplant or 12 small eggplants

2 cups plain nonfat Greek yogurt

½ onion diced

2 cloves garlic

1 jalapeno pepper

1 tablespoon cilantro

¼ teaspoon cumin

¼ teaspoon turmeric

Directions:

1. Preheat oven to 425 degrees. 
2. Pierce eggplants in the center 2-3 times with a fork.
3. Roast eggplants for 35-45 minutes. Set aside to cool.
4. Spray a nonstick pan with olive oil spray.  Cook onions and garlic over medium heat stirring often for 5 minutes. Transfer to a medium bowl.
5. Slice open the eggplants and scoop out the insides.  Add the insides to the bowl with the onion and garlic.
6. Add diced jalapeno, cilantro, cumin, and turmeric to the bowl.  Mix to combine.
7. Fold in the yogurt.
8. You can eat this by the spoonful or use as a dip for vegetables.
9. Store in an air-tight container in the refrigerator.