Roasted Eggplant Recipe
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There’s roasted eggplant. Then there’s this roasted eggplant that’s lightly crisp on the outside, melt-in-your-mouth tender inside, and full of rich, roasted flavor. You enjoy it with a creamy yogurt sauce that’s so good, you’ll forget about the main course. Prep for 10 minutes and leave the rest to your oven.
I make roasted veggies whenever I need a quick side to our meals on busy days. I like how I can just leave them in the oven, go about my day, and come back to a delicious, wholesome side ready to enjoy. You all loved my honey-roasted carrots and roasted green beans, and I’m confident that you’ll enjoy roasted eggplant, too.
Making roasted eggplant at home means you control everything like the seasoning, texture, and just how golden you want those edges. It’s surprisingly low-effort but looks and tastes restaurant-worthy. Perfect for busy weeknights, weekend get-togethers, or as a make-ahead meal prep staple you can include in a variety of dishes.
Why You’ll Love This Recipe
- Effortless to make: Oven does the work while you prep the rest of dinner.
- Simple, wholesome ingredients
- Roasted goodness
- Crave-worthy: The tender, smoky eggplant and cool, tangy yogurt sauce are a match made in heaven.
- Naturally low-carb, gluten-free, and vegetarian
- Customizable: Keep it classic with olive oil and salt, or go bold with spices and fresh herbs.
How to Make Roasted Eggplant
This roasted eggplant recipe comes together in about 40 minutes using just a handful of simple ingredients you probably already have in your kitchen. The process is as easy as slicing the eggplant, roasting until tender and golden, then topping with the sauce for a flavorful finish.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the eggplant:
- Eggplants: I recommend using small eggplants as they tend to be sweeter and less bitter than larger ones.
- Olive oil
- Salt and ground black pepper
For the garlic dill yogurt sauce:
- Yogurt: Full-fat yogurt gives the best mouthfeel and flavor. Strain regular yogurt if you prefer a thicker, more dip-like sauce.
- Garlic cloves: Mince or grate the garlic finely to avoid large raw pieces in the sauce.
- Lemon: The juice will be added to the mix. Freshly squeezed lemon juice is best, but you can use bottled in a pinch.
- Fresh dill: Adds a fresh flavor that pairs beautifully with roasted vegetables.
- Salt and ground black pepper
Step-By-Step Instructions
Once you’ve oiled and seasoned your eggplant, your oven will take care of the rest. It takes just a couple of minutes to whip up the delicious sauce, too! Serve together for the perfect side. Follow the simple steps below to get started:
Step 1: Prep the eggplants
Preheat your oven to 400 F.
Score the flesh of each eggplant half in a criss-cross diamond pattern. Drizzle olive oil over the eggplants and season with salt and pepper.
Step 2: Roast
Place the eggplants, cut side down, on a baking sheet and roast for 35 to 40 minutes until tender and caramelized.
Step 3: Make the sauce
While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, garlic, lemon juice, dill, salt, and pepper. Cover and chill until serving.
Step 4: Serve
Serve warm with sauce spooned over the top or on the side.
Substitutions
Roasted eggplant is amazing as is, but it’s nice to switch it up from time to time to keep the excitement going. Try these equally tasty variations:
- Olive oil: Substitute with avocado oil, sunflower oil, or melted ghee.
- Yogurt: Use Greek yogurt for a thicker sauce or coconut yogurt for dairy-free.
- Garlic cloves: Replace with roasted garlic for a milder sweetness, or garlic powder for convenience.
- Lemon: Swap out with lime juice, white wine vinegar, or apple cider vinegar.
- Fresh dill: Use fresh parsley, cilantro, or mint instead.
Expert Tips
- Salt to draw out excess moisture: If you only have large eggplants, slice them, sprinkle with salt, and let sit for 20 to 30 minutes to reduce bitterness and prevent sogginess.
- Don’t overcrowd the pan: Space slices so they roast rather than steam. Overcrowding traps moisture and makes them soft instead of caramelized.
- Make the sauce ahead: Optional, but you can make the sauce an hour before roasting the eggplant. It tastes better after chilling in the fridge, allowing the dill and garlic to infuse into the yogurt.
- Adjust the consistency: Is your sauce too thick? Whisk in a teaspoon of water or more lemon juice. Too thin? Add extra yogurt.
- Add other veggies for variety: You can add veggies like zucchini, portobello mushrooms, or thick slices of butternut squash.
- Play with toppings: Add toasted pine nuts, pomegranate seeds, fresh herbs, or even a drizzle of chili oil for extra crunch, color, and flavor contrast.
How to Store This Recipe
Store roasted eggplant and yogurt sauce separately for the best texture and freshness. Place the eggplant in an airtight container and refrigerate for up to 4 days. The yogurt sauce will keep well in its own container for about 3 days in the fridge.
When ready to enjoy again, reheat the eggplant in the oven at 350 F or in the air fryer until warmed through and slightly crisped, about 8 to10 minutes.The yogurt sauce should be served cold or at room temperature, so simply stir it before spooning over the reheated eggplant.
What to Serve with Roasted Eggplant
Roasted eggplant pairs beautifully with everyday staples. Serve it over rice, toss it into pasta, mix into grain bowls, use as a salad topping, or as a sandwich filling. Enjoy it alongside garlic bread for something light or with protein mains for something heartier. We enjoy this side with rotisserie chicken, pan-seared chicken breast, spinach salmon burgers, or garlic butter shrimp.
More Easy Sides To Try
Roasted Eggplant With Garlic Dill Yogurt Sauce
Ingredients
For the eggplant:
- 2 small eggplants halved
- olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the garlic dill yogurt sauce:
- ½ cup plain yogurt
- 2 cloves garlic minced
- ½ lemon juiced
- 2 tablespoons fresh dill chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400 °F.
- Score the flesh of each eggplant half in a criss-cross diamond pattern. Drizzle olive oil over the eggplants and season with salt and pepper.
- Place the eggplants, cut side down, on a baking sheet and roast for 35 to 40 minutes until tender and caramelized.
- While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, garlic, lemon juice, dill, salt, and pepper. Cover and chill until serving.
- Serve warm with sauce spooned over the top or on the side.
Notes
- If you only have large eggplants, slice them, sprinkle with salt, and let sit for 20 to 30 minutes to reduce bitterness and prevent sogginess.
- Space slices so they roast rather than steam. Overcrowding traps moisture and makes them soft instead of caramelized.
- Optional, but you can make the sauce an hour before roasting the eggplant. It tastes better after chilling in the fridge!
- Is your sauce too thick? Whisk in a teaspoon of water or more lemon juice. Too thin? Add extra yogurt.
- You can add veggies like zucchini, portobello mushrooms, or thick slices of butternut squash.
- Add toasted pine nuts, pomegranate seeds, fresh herbs, or even a drizzle of chili oil for extra crunch, color, and flavor contrast.
Nutrition & Macros
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