Roasted Eggplants and Bell Peppers with Yogurt and Pine Nuts

Name: Roasted Eggplants and Bell Peppers with Yogurt and Pine Nuts
Yield: serves 6
Ingredients: 4 small eggplants (about 2 pounds); 3 large red bell peppers; 1 tablespoon lemon juice; 4 tablespoons extra virgin olive oil; Salt and black pepper; 1/2 cup plain whole-milk yogurt; 1/2 cup strained Greek-style yogurt; 2 garlic cloves, crushed; 1/4 cup pine nuts

December 9, 2011

This is one of my favorites. It makes a good first course as well as a vegetarian main dish. The vegetables can be served hot or cold and the yogurt should be at room temperature. I mix the two kinds of yogurt—plain whole-milk and strained Greek-style yogurt—to get a thick creamy texture that still pours well.

Recipe notes

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