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Four roasted eggplant halves with a scored pattern are arranged on a wooden board.
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Roasted Eggplant With Garlic Dill Yogurt Sauce

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. Finish it off with a cool, tangy yogurt sauce for the perfect side. Prep for just 10 minutes and leave the rest to your oven!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Sides and Salads
Cuisine: American
Keyword: roasted eggplant, roasted eggplant recipe
Servings: 4 servings
Calories: 83kcal
Author: Jessica Haggard

Ingredients

For the eggplant:

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
US Customary - Metric

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.
Serve: Serve over rice, toss it into pasta, mix into grain bowls, use as a salad topping, or as a sandwich filling. Enjoy alongside bread for something light or with protein mains for something heartier.
Store: Store roasted eggplant and yogurt in separate airtight containers. The eggplant will keep in the fridge for up to 4 days and the sauce will stay fresh for up to 3 days. Reheat the eggplant in the oven at 350 F or in the air fryer until warmed through. Top with cold or room temperature sauce before serving.

Nutrition

Calories: 83kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 310mg | Fiber: 7g | Net Carbohydrates: 10g
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