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Roasted Eggplant with Yogurt Dressing

I am one of those people who struggle with eggplant. This recipe, however, I could eat over and over again.

Source: Cooks Illustrated (Entered by Arkansas Local Food Network)
Serves: A bunch

1 lbs Eggplant      View Available Products
1 lbs Bell Peppers      View Available Products
A drizzle Olive Oil
2 tbsp Smoked Paprika
2 cups Greek Yogurt
4 cloves Garlic, minced      View Available Products
1 handful Mint, minced      View Available Products
1 handful Cilantro, minced
1 dash Lemon Juice

Step by Step Instructions
  1. Set your oven to 450 degree. Dice the eggplant and peppers. Toss them with olive oil, salt, pepper, and paprika. Bake uncovered in the oven for 20-30 minutes, until nice and crispy. Be sure not to overcrowd your baking sheet, as the eggplant and peppers will get soggy.
  2. Stir together yogurt, garlic, mint, cilantro, lemon juice, and olive oil.
  3. Remove the eggplant and peppers. Toss with yogurt sauce and serve!


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