Mediterranean Roasted Eggplant with Yogurt Sauce
Mediterranean Roasted Eggplant with Yogurt Sauce is a hearty and delicious dish that blends the rich flavors of roasted vegetables with a cool and creamy yogurt sauce. This recipe highlights the humble eggplant, which transforms into a tender and flavorful treat when roasted. It’s perfect as a side dish, appetizer, or even a light main course.
Why Make This Recipe
This recipe is not only easy to follow but also offers a healthy option for your meals. Eggplants are low in calories and high in fiber, making them a great addition to a balanced diet. The yogurt sauce adds a refreshing touch that enhances the flavors of the roasted eggplant. Plus, this dish is perfect for sharing with friends and family or enjoying on your own!
How to Make Mediterranean Roasted Eggplant with Yogurt Sauce
Ingredients
- 2 large eggplants (about 600g)
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin (optional)
Directions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and score the flesh in a diamond pattern.
- Brush the cut sides with olive oil and sprinkle with salt, pepper, and cumin if using.
- Place the eggplants cut side down on a baking sheet and roast for about 25-30 minutes until tender.
- Flip them over for the last 10 minutes to allow the tops to caramelize.
- Meanwhile, prepare your yogurt sauce by mixing yogurt with herbs or spices of your choice if desired.
- Serve the roasted eggplant warm with the yogurt sauce on the side.
How to Serve Mediterranean Roasted Eggplant with Yogurt Sauce
This dish can be served warm or at room temperature. Place the roasted eggplant halves on a serving platter and drizzle with extra yogurt sauce. You can also garnish with fresh herbs like parsley or mint for added flavor and color. Enjoy it on its own, as a side to grilled meats, or with warm pita bread!
How to Store Mediterranean Roasted Eggplant with Yogurt Sauce
If you have leftovers, store the roasted eggplant in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate to maintain its freshness. You can reheat the eggplant in the oven or microwave before serving again.
Tips to Make Mediterranean Roasted Eggplant with Yogurt Sauce
- Make sure to score the flesh of the eggplants well. This helps the oil and seasonings soak in better and allows the eggplant to roast more evenly.
- You can enhance the flavor of the yogurt sauce by adding garlic, lemon juice, or crushed red pepper for some heat.
- For an even creamier sauce, use Greek yogurt instead of regular yogurt.
Variation
For a twist, try adding roasted garlic to the yogurt sauce or mixing in a bit of tahini for a nutty flavor. You can also include chopped olives and sun-dried tomatoes for extra Mediterranean flair.
FAQs
Can I use other vegetables instead of eggplants?
Yes! Other vegetables like zucchini, bell peppers, or squash can also be roasted in a similar way.
Is this dish vegan?
If you use a dairy-free yogurt, this recipe can easily be made vegan!
How can I make the yogurt sauce more interesting?
You can mix in fresh herbs like dill, cilantro, or mint, or even add spices like smoked paprika to give it a different flavor profile.
Print
Mediterranean Roasted Eggplant with Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty dish featuring roasted eggplant with a cool and creamy yogurt sauce, perfect as a side or light main course.
Ingredients
- 2 large eggplants (about 600g)
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin (optional)
- Yogurt (for sauce)
- Fresh herbs or spices (for sauce, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and score the flesh in a diamond pattern.
- Brush the cut sides with olive oil and sprinkle with salt, pepper, and cumin if using.
- Place the eggplants cut side down on a baking sheet and roast for about 25-30 minutes until tender.
- Flip them over for the last 10 minutes to allow the tops to caramelize.
- Meanwhile, prepare your yogurt sauce by mixing yogurt with herbs or spices of your choice if desired.
- Serve the roasted eggplant warm with the yogurt sauce on the side.
Notes
For an even creamier sauce, use Greek yogurt. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Mediterranean, eggplant, roasted vegetables, yogurt sauce, healthy recipes, vegetarian