Eggplant and Tomato Pilaf with Greek Yogurt

Name: Eggplant and Tomato Pilaf with Greek Yogurt
Prep time: 30 min
Yield: 6
Ingredients: 1 pound (454 g) eggplant, with skin, cut into bite-size chunks; 3 tablespoons table salt; olive oil; 1 large onion, thinly sliced; 1 (28-ounce/794 g) can whole tomatoes, drained and cut into bite-size chunks; 1-1/2 teaspoons kosher salt; freshly ground black pepper; 1/4 cup chopped parsley; 2 teaspoons chopped fresh mint; 2 cups (300 g) brown jasmine rice, rinsed well; 2-1/2 cups (600 ml) water; Low-fat or fat-free Greek yogurt, for serving

Eggplant and Tomato Pilaf with Greek Yogurt was pinched from <a href="https://andreasrecipes.com/eggplant-and-tomato-pilaf-with-greek-yogurt/" target="_blank">andreasrecipes.com.</a>

INGREDIENTS

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1 pound (454 g) eggplant, with skin, cut into bite-size chunks

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3 tablespoons table salt

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olive oil

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1 large onion, thinly sliced

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1 (28-ounce/794 g) can whole tomatoes, drained and cut into bite-size chunks

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1-1/2 teaspoons kosher salt

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freshly ground black pepper

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1/4 cup chopped parsley

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2 teaspoons chopped fresh mint

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2 cups (300 g) brown jasmine rice, rinsed well

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2-1/2 cups (600 ml) water

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Low-fat or fat-free Greek yogurt, for serving

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