Description
These Roasted Eggplants with Garlic Yogurt Sauce are a simple, flavorful dish that combines tender, caramelized eggplants with a creamy and garlicky yogurt sauce. The eggplants are seasoned with olive oil, garlic, basil, and roasted until golden brown, then topped with a refreshing yogurt sauce for a perfect contrast in texture and flavor. It’s easy to prepare, budget-friendly, and a great vegetarian dish that can be served as a side or a light main course.
Ingredients
Scale
- For the Roasted Eggplants:
- 2 eggplants (around 600g), sliced halfway through
- 2 tablespoons olive oil (30ml)
- 3 cloves garlic, minced (divided)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Salt, to taste
- Black pepper, to taste
- For the Garlic Yogurt Sauce:
- 1/2 cup (100g) plain yogurt
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- For Garnish:
- Fresh parsley, chopped
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Prepare the eggplants:
- Slice the eggplants halfway through (do not slice all the way). Sprinkle the eggplants generously with salt and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
- Season the eggplants:
- In a small bowl, mix 2 minced garlic cloves, olive oil, dried basil, salt, and black pepper. Rub this mixture over the eggplants, making sure it gets into the cuts.
- Bake the eggplants:
- Place the eggplants on a baking sheet and bake for 35 minutes, or until tender and caramelized on top.
- Prepare the yogurt sauce:
- In a small bowl, mix the yogurt, remaining garlic, salt, and black pepper. Stir until smooth and set aside.
- Serve:
- Once the eggplants are roasted, drizzle them with the garlic yogurt sauce and garnish with fresh parsley.
- Prep Time: 10mins
- Cook Time: 35mins