Description
A hearty dish featuring roasted eggplant with a cool and creamy yogurt sauce, perfect as a side or light main course.
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)
- 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