• Roxane

@MisfitsMarket Challenge July - Eggplant

Updated: Jul 21, 2020

The first Misfit Market box arrived and it includes fruits and vegetables that I normally would not pick up on my trip to the grocery store. Here is how I prepared each one.


This post is all about the Eggplant.




Roasted Eggplant with Garlicky Greek Yogurt


2 large eggplants, cut in half lengthwise

1/4 cup olive oil

2 cloves of garlic

1 cup Greek yogurt

Zest of one lemon

1 Tbls fresh lemon juice

Salt and Pepper to taste

1 cup of fresh chopped parsley or cilantro or pea shoots


Preheat oven to 400 degrees F.

Crosshatch the inside of the eggplants.

In a bowl, coat the eggplant in olive oil.

Season with salt and pepper.

Place the cut side down on a rimmed baking sheet.

Roast for 40-45 minutes.


Combine the garlic, yogurt, zest and lemon juice. Season with salt and pepper.

Use a large spatula to serve whole half eggplant - top with yogurt and parsley (I used pea shoots).

Serve alongside any grilled beef, pork or chicken.

 

Raw eggplant is 92% water, 6% carbohydrates,1% protein and < 1% fat.


The eggplant is a versatile vegetable. It is used in all over Asia, Middle East and the Mediterranean. It can be roasted, fried, barbecued, steamed, stir-fried, stewed, sauteed, pickled or baked.


The eggplant I received as perfect. It had a few imperfections on the outside but otherwise a beautiful example of this creamy, rich vegetable.


Did the Eggplant pass the challenge? YES! More eggplant please.

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