Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant and Toasted Almond Salad
Ingredients
- 1 1/2 cups plain whole milk yogurt (see Note)
- 1/2 cup whole almonds (2 ounces)
- Two 1-pound eggplants
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- Salt
- 1 tablespoon chopped mint
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