Description
A delicious and healthy dish featuring roasted eggplant paired with a creamy yogurt sauce, perfect for a light dinner or as a side dish.
Ingredients
Scale
- 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)
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape.
- Brush the eggplant halves with olive oil and season with sea salt, black pepper, and ground cumin.
- Place them cut side down on a baking sheet and roast for about 25-30 minutes, or until tender and golden.
- While the eggplants are roasting, prepare the yogurt sauce by mixing yogurt, minced garlic, lemon juice, and a pinch of salt in a bowl.
- Once the eggplants are done, let them cool slightly, then flip them over and spoon the yogurt sauce on top.
- Garnish with fresh parsley and serve warm.
Notes
For added flavor, consider using herbs like dill or mint in the yogurt sauce. You can customize toppings with chopped olives or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
Keywords: eggplant, roasted, yogurt sauce, Mediterranean, vegetarian