Roasted Eggplant Recipe With Garlic Yogurt Sauce
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Easy Homemade Life may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Try this roasted eggplant recipe and you’ll never look at eggplant the same way ever again. Golden and caramelized on the outside, silky and tender on the inside, this easy side is full of rich, roasted flavor. The creamy garlic yogurt sauce adds the perfect cool finish. Prep for 10 minutes, bake, and get ready for a delicious dish ready to serve.
While I usually pair mains with a soup or salad, every now and then I like to serve something with a little more flair, and this eggplant recipe is it. Eggplant might not always get the love it deserves, but this recipe will change that forever.
Whether you serve it as a starter or side, this recipe proves that eggplant can be anything but boring. It’s a great addition to meal prep, too, because it pairs effortlessly with a variety of dishes. This is definitely one of our top favorite veggie sides, along with roasted Brussels sprouts and broccoli rice casserole!
Why My Recipe Works
- Ready in 35 minutes
- Budget-friendly ingredients
- Crave-worthy
- Versatile: Works just as well for a weeknight dinner as it does for a holiday table spread.
- Make-ahead friendly: Roast the eggplant ahead of time and add the sauce just before serving.
How to Make This Eggplant Recipe
This roasted eggplant recipe is ready in about 40 minutes with just a few everyday ingredients. All it takes is slicing the eggplant, roasting until it’s tender and golden, then finishing with a creamy sauce for a burst of flavor. The oven does most of the work while you prep the rest of dinner!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the eggplant:
- Eggplants: Smaller eggplants are ideal because they’re naturally sweeter, less bitter, and have fewer seeds.
- Olive oil
- Salt and ground black pepper
For the garlic dill yogurt sauce:
- Yogurt: Full-fat plain yogurt is best for creaminess and flavor. Strain regular yogurt if you prefer a thicker, dip-like sauce.
- Garlic cloves: Mince or grate the garlic finely to avoid large pieces in the sauce.
- Lemon: I recommend using freshly squeezed lemon juice, but bottled works in a pinch.
- Fresh dill: Adds fresh flavor to the sauce. Chop the dill finely so it distributes evenly.
- Salt and ground black pepper
Step-By-Step Instructions
Cooking eggplant can feel intimidating if you haven’t tried it before, but this recipe keeps things simple. Think of it as a slice-roast-mix kind of situation, with the oven doing most of the heavy lifting. Follow along the simple instructions below:
Step 1: Prep the eggplants
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.
Step 2: Roast
Place the eggplants, cut side down, on a baking sheet and roast for 35 to 40 minutes until tender and caramelized.
Step 3: Make the sauce
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.
Step 4: Serve
Serve warm with sauce spooned over the top or on the side.
Expert Tips
- Salt to reduce bitterness: If you’re working with large eggplants, slice them, sprinkle with salt, and let sit for 20 to 30 minutes. This helps draw out excess moisture, cuts down on bitterness, and keeps them from turning soggy.
- Give them space: Don’t overcrowd the pan. Leave a little room between slices so they roast and caramelize instead of steaming.
- Make the sauce ahead: You can prep the yogurt sauce up to an hour in advance. A quick chill in the fridge lets the garlic and dill flavors really develop.
- Adjust the consistency: Too thick? Stir in a splash of water or extra lemon juice. Too thin? Add a spoonful of yogurt until it’s just right.
- Substitutions: Swap lemon for lime juice, white wine vinegar, or apple cider vinegar. For a different twist, use fresh parsley or cilantro instead of dill.
How to Store This Recipe
Store the roasted eggplant and yogurt sauce separately to keep them fresh. The eggplant will last up to 4 days in an airtight container in the fridge, while the sauce keeps well for about 3 days.
When reheating, warm the eggplant in a 350 F oven or air fryer for 8 to 10 minutes until heated through and slightly crisp. The yogurt sauce is best served chilled or at room temperature; just give it a quick stir before adding it back on top.
What to Serve with this Eggplant Recipe
This roasted eggplant recipe goes well with a variety of everyday favorites. For something light, pair it with garlic bread or cilantro lime rice, or make it heartier by serving alongside protein mains like herb-crusted chicken, air fryer pork chops, or fish.
More Easy Side Dishes To Try
- Air fryer sweet potato fries
- Make-ahead mashed potatoes
- Rice pilaf
- Broccoli rice casserole
- Butternut squash soup
The Easiest Eggplant Side Dish
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 with salt, and let sit for 20 to 30 minutes to reduce bitterness and prevent sogginess.
- Don’t overcrowd the pan. Leave a little room between slices so they roast and caramelize instead of steaming.
