Roasted Eggplant Recipe
Citrus glaze, salsa roja yogurt, puffed wild rice, green onion
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Ingredients
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Vegetables
Glaze
Salsa Roja Yogurt
Puffed Wild Rice
Method
Roasting Eggplant
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Place them cut-side up on a baking sheet.
Make the Glaze
In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil, salt, and black pepper. Brush the glaze generously over the eggplants.
Roast
Roast the eggplants in the preheated oven for 25-30 minutes or until the flesh is tender and slightly caramelized.
Salsa Roja Yogurt
Mix Ingredients
In a bowl, combine the plain yogurt, tomato sauce, garlic powder, cumin, salt, and chili powder. Mix until well combined and set aside.
Puffed Wild Rice
Puff the Rice
In a deep pan, heat the vegetable oil. Add the wild rice and fry until the rice puffs up and turns golden brown. Remove and drain on paper towels.
Assembly
Serve
Once the eggplants are cooked, plate them and top with salsa roja yogurt, puffed wild rice, and chopped green onions. Enjoy!