Transform the humble eggplant into a show-stopping dish with this Roasted Eggplant with Yogurt Herb Sauce. The eggplants are roasted to tender, caramelized perfection, seasoned with olive oil, garlic, and salt, and paired with a luscious yogurt sauce infused with fresh basil, parsley, and mint. This dish combines smoky, savory flavors with creamy, tangy notes, creating a perfect balance of textures and tastes. Whether served as a side dish, appetizer, or light main course, it’s an impressive addition to any table.
- Premium Material – These Oval platters are made of durable porcelain, a type of premium LEAD-FREE ceramic, chip-resistan…
- Large Size – You will receive 14.5 inch oval platters after purchasing to meet your different demands. The oval shape wo…
- Classic But Unique Design: These oval serving platters nest beautifully for storage and are easily stackable. The curved…
Ingredients
- 2 medium-sized eggplants
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp salt
- the Yogurt Herb Sauce
For Garnish:
- Fresh basil leaves
- Drizzle of olive oil
- Sprinkle of smoked paprika or pomegranate seeds (optional)
Instructions
Prepare the Eggplants:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- Place the eggplants on a baking sheet lined with parchment paper.
Season and Roast:
- In a small bowl, mix olive oil, minced garlic, and salt.
- Brush the mixture generously over the cut sides of the eggplants.
- Roast in the preheated oven for 35–40 minutes, or until the eggplants are golden brown and tender.
Prepare the Yogurt Herb Sauce Assemble the Dish:
- Once the eggplants are done, transfer them to a serving plate.
- Generously drizzle the yogurt herb sauce over the roasted eggplants.
- Garnish with fresh basil leaves, a drizzle of olive oil, and optional toppings like paprika or pomegranate seeds.
Serve and Enjoy:
- Serve warm as a side dish or pair with crusty bread for a light meal.
Notes
- Herb Substitutions: Swap basil for more herbs like cilantro or thyme for a unique flavor profile.
- Smoky Flavor: For a deeper smoky taste, grill the eggplants instead of roasting.
- Dairy-Free Option: Use a plant-based yogurt to make this dish vegan-friendly.
- Additional Toppings: Add toasted pine nuts or crushed walnuts for crunch.
Nutritional Information (Per Serving)
Calories: 220 kcal
Fat: 12 g
Protein: 6 g
Carbohydrates: 15 g
Fiber: 5 g
We’d love to hear how your roasted eggplant turned out! Share your feedback in the comments, post your creations on social media, and tag us with #RoastedEggplant. If you enjoyed this recipe, don’t forget to check out our other Mediterranean-inspired dishes.
