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!
Servings: 4
Calories: 83kcal
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 medium 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 the cut side 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.
Nutrition
Calories: 83kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 310mg | Fiber: 7g | Net Carbohydrates: 10g
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