Eggplant Yogurt Recipe
This Eggplant Yogurt dish combines roasted eggplant with creamy yogurt, creating a delightful and healthy Mediterranean side dish perfect for accompanying grilled meats or served with pita bread.
Equipment
- 1 oven
- 1 baking sheet
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 2 medium eggplants About 1.5 lbs.
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic Minced.
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- to taste salt
- fresh parsley Chopped for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the eggplants into 1-inch thick rounds. Lay them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the eggplant rounds and sprinkle with salt. Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the eggplants are roasting, in a mixing bowl, combine the Greek yogurt, minced garlic, ground cumin, lemon juice, and a pinch of salt. Whisk until smooth and well combined.
- Once the eggplants are done, remove them from the oven and let them cool slightly.
- Arrange the roasted eggplant on a serving platter and generously spoon the yogurt mixture over the top.
- Garnish with fresh chopped parsley and serve warm or at room temperature.
Notes
You can also add a drizzle of extra virgin olive oil on top before serving for added richness.
For a spicy kick, consider adding a pinch of cayenne pepper or smoked paprika to the yogurt mix.
This dish can be stored in an airtight container in the fridge for up to 3 days.