Roasted Eggplant with Herbs and Yogurt
Tender roasted eggplant slices topped with a creamy garlic yogurt sauce, fresh tomatoes, and a generous sprinkle of parsley and dill. A simple, flavorful Mediterranean-inspired side or light main.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 2 medium eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 1 cup plain yogurt
- 2 cloves garlic
- 1 large tomato
- ¼ cup fresh parsley
- ¼ cup fresh dill
Instructions
- 1
Preheat oven to 425°F. Slice the 2 eggplants into 1/2-inch rounds. Sprinkle with 1/2 tsp salt and let sit for 10 minutes, then pat dry with paper towels.
- 2
Brush both sides of eggplant slices with 2 tbsp olive oil and arrange on a baking sheet in a single layer. Roast for 20-25 minutes, until golden and tender when pierced with a fork.
- 3
While eggplant roasts, mix 1 cup yogurt, 2 minced garlic cloves, and remaining 1/2 tsp salt in a small bowl. Set aside.
- 4
Dice the 1 tomato and chop the parsley and dill. In a small bowl, toss tomato with 1 tbsp olive oil and a pinch of salt.
- 5
Spread the yogurt sauce on a serving platter. Arrange roasted eggplant slices on top, then spoon the tomato mixture over. Sprinkle with chopped herbs and serve warm or at room temperature.
Tools you’ll need
- baking sheet
- brush
- knife
- cutting board
- small bowl
- serving platter
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