Roasted Eggplant & Red Onion with Yogurt Dipping Sauce

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

This is one of my all-time favorite recipes. I always have eggplant on hand and whip this up sometimes just to stuff into a pita for lunch. The combination of eggplant and red onion brings out some superb flavors, and the cool yogurt sauce adds an extra burst of tanginess. I like the addition of pomegranate seeds, though you can make the sauce without them.