Sauteed Eggplant with Yogurt and Dill
- TOTAL TIME: 15 MIN
- SERVINGS: 4
- •BASIC-EASY
- •FAST
- •VEGETARIAN
- 5 tablespoons extra-virgin olive oil
- 1 medium eggplant (1 pound), cut into 1/2-inch dice
- Chopped dill
- Greek-style plain yogurt
- Kosher salt and freshly ground pepper
- 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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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.
Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.
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