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Roasted Eggplant with Yogurt Sauce

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Smoky roasted eggplant served over creamy yogurt and topped with a fresh tomato and herb dressing. This Mediterranean-inspired dish is rich, tangy, and perfect as a light meal, appetizer, or side.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 3 large eggplants, cut into wedges
  • 8 tablespoons olive oil (4 for roasting, 2 for dressing, 2 for drizzling)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder or smoked paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 4 large ripe tomatoes, grated (pulp only)
  • 3 garlic cloves, crushed or finely grated
  • 1 large handful fresh oregano (or 1 tablespoon dried oregano)
  • Juice of 1/2 lemon
  • 1 cup Greek yogurt or plain vegan yogurt
  • 2 teaspoons sesame seeds, toasted
  • Warm pita bread for serving (optional)
  • Fresh mint leaves or chopped parsley for garnish (optional)

Instructions

  1. Preheat the oven to 200°C (fan).
  2. In a small bowl, mix 4 tablespoons olive oil with garlic powder, chili powder or smoked paprika, and a pinch of salt.
  3. Arrange the eggplant wedges on a large roasting tray and brush them evenly with the seasoned oil.
  4. Roast the eggplant for 30–35 minutes, turning halfway through, until tender and lightly golden.
  5. While the eggplant roasts, grate the tomatoes into a bowl to collect the pulp and discard the skins.
  6. Add the crushed garlic, most of the oregano, lemon juice, 2 tablespoons olive oil, salt, and black pepper to the tomatoes. Stir well to combine.
  7. Once the eggplant is roasted, allow it to cool slightly and gently toss it with the tomato dressing until evenly coated.
  8. Spread the Greek yogurt onto a serving platter to create a creamy base.
  9. Arrange the dressed eggplant over the yogurt and spoon any remaining tomato dressing on top.
  10. Sprinkle with toasted sesame seeds and the remaining oregano, then drizzle with the final 2 tablespoons olive oil before serving.

Notes

  • For extra heat, add chili flakes or cayenne pepper to the tomato dressing.
  • You can grill the eggplant instead of roasting it for a deeper smoky flavor.
  • Use thick Greek yogurt for the creamiest base and best texture.
  • Store leftover eggplant and yogurt separately in the refrigerator for up to 2 days.
  • Top with toasted pine nuts or walnuts for additional crunch and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-eggplant-with-yogurt-sauce/