Thursday, May 16, 2013

Graffiti Eggplant Sweet Potato Avocado Salad with Creamy Dill Dressing

1 cup plain Greek yogurt 
Small handful fresh chopped dill 
1/2 teaspoon yellow curry powder 
Sea salt and black pepper to taste
Blend until smooth. Keep refrigerated.

4 graffiti eggplant
1 large sweet potato 
1 large avocado 
1/2 small red onion thinly sliced 
Extra virgin olive oil 
Sea salt and black pepper

Preheat oven to 400 F

Line a large baking sheet with parchment paper. Peel and cut sweet potato into large chunks. Cut eggplant into thick discs. Coat sweet potato and eggplant in plenty of extra virgin olive oil. Season generously with sea salt and black pepper.Arrange in a single layer and bake until cooked (about 20 minutes) turning over halfway during co o king.

Peel and cut avocado into large chunks. Remove veggies from the oven and arrange according to the picture on a large serving plate. Drizzle extra virgin olive oil and creamy dressing over the top with fresh dill. Serve warm.

No comments:

Trending Now