Roasted Eggplant Recipe With Garlic Yogurt Sauce
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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, walk away, and come back to 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. Imagine perfectly roasted slices that are soft and slightly smoky draped in a cool, creamy sauce for the perfect contrast.
Whether you serve it as a starter, side, or even a light main with some bread, 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.
Why You’ll Love This Recipe
- Ready in 35 minutes
- Budget-friendly ingredients
- Crave-worthy: Warm, smoky eggplant served with a cool, creamy sauce is insanely delicious.
- Versatile: Works just as well for a weeknight dinner as it does for a holiday table spread.
- Customizable: Go simple with olive oil and salt, or go bold with spices and fresh herbs.
- 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, more dip-like sauce.
- Garlic cloves: Mince or grate the garlic finely to avoid large raw 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 through the sauce.
- 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.
Substitutions
Roasted eggplant is delicious on its own, but switching things up now and then keeps it exciting. Here are a few easy variations you can try:
- Olive oil: Swap with avocado oil, sunflower oil, or melted ghee.
- Yogurt: Choose Greek yogurt for a thicker, creamier sauce, or coconut yogurt if you’re going dairy-free.
- Garlic cloves: Use roasted garlic for a softer, sweeter flavor, or garlic powder if you’re short on time.
- Lemon: Lime juice, white wine vinegar, or apple cider vinegar all work as alternatives.
- Fresh dill: Switch it up with parsley, cilantro, or mint.
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.
- Mix in other veggies: Try roasting zucchini, portobello mushrooms, or butternut squash alongside the eggplant for extra variety.
- Have fun with toppings: Finish with toasted pine nuts, pomegranate seeds, fresh herbs, or even a drizzle of chili oil for crunch, color, and a flavor boost.
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. Pile it over rice, toss it with pasta, mix it into grain bowls, or use it as a salad topper or sandwich filling. I love adding it to corn and black bean salad. For something light, pair it with garlic bread, or make it heartier by serving alongside protein mains like herb-crusted chicken, air fryer pork chops, or grilled meat.
More Easy Side Dishes To Try
- Air fryer sweet potato fries
- Make-ahead mashed potatoes
- Rice pilaf
- Broccoli rice casserole
- Frog eye salad
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 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.
- 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.
- Too thick? Stir in a splash of water or extra lemon juice. Too thin? Add a spoonful of yogurt until it’s just right.
- Try roasting zucchini, portobello mushrooms, or butternut squash alongside the eggplant for extra variety.
- Finish with toasted pine nuts, pomegranate seeds, fresh herbs, or even a drizzle of chili oil for crunch, color, and a flavor boost.
