This roasted eggplant dish is seasoned with aromatic herbs and spices, complemented by a creamy yogurt sauce. It’s a delightful appetizer or side dish that’s light, flavorful, and easy to prepare.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2-4
Ingredients
- For the Eggplant:
- Eggplant: 1 large, sliced into rounds
- Salt: To taste
- Olive oil: 2 tablespoons
- Black pepper: To taste
- Oregano: 1 teaspoon
- Paprika: 1 teaspoon
- Garlic: 1 clove, minced
- Rosemary: 1 sprig
- Bay leaf: 1
- For the Yogurt Sauce:
- Parsley: 1 tablespoon, chopped
- Yogurt: ½ cup (125 ml)
- Mayonnaise: 1 tablespoon
- Paprika: A pinch
Directions
- Prepare the Eggplant:
- Slice the eggplant into rounds and lay them on a tray.
- Sprinkle salt generously on both sides and let the slices drain for 10-15 minutes to remove excess moisture.
- Season the Eggplant:
- Preheat the oven to 200°C (400°F).
- Pat the eggplant slices dry with a paper towel.
- Drizzle olive oil over the slices and season with pepper, oregano, and paprika on both sides.
- Add minced garlic, rosemary, and a bay leaf to the tray.
- Bake the Eggplant:
- Arrange the seasoned eggplant slices on a baking tray.
- Bake for 15 minutes or until the eggplant is tender and slightly golden.
- Prepare the Yogurt Sauce:
- In a small bowl, mix yogurt and mayonnaise until smooth.
- Stir in chopped parsley and paprika. Adjust seasoning to taste.
- Serve:
- Remove the roasted eggplant from the oven and let it cool slightly.
- Serve warm with a dollop of yogurt sauce on each slice. Garnish with additional parsley if desired.
Serving Suggestions
- Pair with warm pita bread or flatbread.
- Serve as a side dish with grilled chicken or fish.
- Add to a salad for a flavorful topping.
Cooking Tips
- Salting the eggplant removes bitterness and excess moisture, ensuring a creamy texture.
- For extra crispiness, broil the eggplant for 2-3 minutes after baking.
- Adjust seasoning in the yogurt sauce for a tangier or spicier flavor.
Nutritional Benefits
- Eggplant: High in antioxidants, fiber, and vitamins.
- Yogurt: Rich in probiotics, calcium, and protein.
- Herbs and Spices: Provide antioxidants and enhance flavor without adding calories.
Dietary Information
- Vegetarian and gluten-free.
- Can be made vegan by substituting yogurt and mayonnaise with plant-based alternatives.
Nutritional Facts (Per Serving):
- Calories: ~150 kcal
- Protein: ~4 g
- Carbohydrates: ~10 g
- Fat: ~10 g
Storage
- Store leftover eggplant in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results.
Why You’ll Love This Recipe
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- It’s a healthy and versatile dish.
- Quick and easy to prepare with minimal ingredients.
- Bursting with Mediterranean-inspired flavors.
Conclusion
This roasted eggplant with yogurt sauce is a simple yet elegant dish that highlights the natural flavors of the ingredients. Whether served as an appetizer, side, or main, it’s sure to be a hit at any table. Enjoy the delightful combination of creamy yogurt and perfectly seasoned eggplant!
Frequently Asked Questions
- Can I use Greek yogurt for the sauce?
Yes, Greek yogurt adds a richer, creamier texture. - Can I grill the eggplant instead of baking?
Absolutely, grilling adds a smoky flavor. - What can I use as a substitute for mayonnaise in the sauce?
Try using sour cream or more yogurt. - Can I make this dish ahead of time?
Yes, roast the eggplant and prepare the sauce in advance. Combine just before serving. - Can I freeze roasted eggplant?
While possible, fresh is best. Freezing may alter the texture. - How do I prevent eggplant from becoming soggy?
Salt it to remove moisture, then bake at high heat. - Can I add other vegetables to this dish?
Yes, zucchini or bell peppers pair well with eggplant. - Is this dish suitable for kids?
Yes, it’s mild and nutritious, perfect for young eaters. - What other herbs can I use?
Thyme, basil, or cilantro work beautifully. - Can I skip the garlic?
Yes, omit garlic for a milder flavor.