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Sauteed Eggplant with Yogurt and Dill

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 5 tablespoons extra-virgin olive oil
  2. 1 medium eggplant (1 pound), cut into 1/2-inch dice
  3. Chopped dill
  4. Greek-style plain yogurt
  5. Kosher salt and freshly ground pepper
  1. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Transfer to a bowl and season with salt and pepper. Sprinkle the eggplant with dill, scoop a dollop of yogurt on top and serve.
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