Roasted Baby Eggplant With Cilantro Yogurt Sauce

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Domestic Divas Blog
Nutrition per serving    (USDA % daily values)
CAL
207
FAT
49%
CHOL
2%
SOD
6%

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Ingredients for 4 servings

about 6 cups baby eggplant, halved

2 tablespoons curry powder

1/4 cup extra virgin olive oil

salt

1 cup plain nonfat Greek yogurt

2 garlic cloves, peeled

1/4 cup fresh cilantro, plus more for garnishing

juice of 1 lemon

1 serrano or jalapeno pepper (optional)

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