This dish combines the smoky, caramelized flavor of roasted eggplant with a cool and creamy garlic dill yogurt sauce. It’s a simple yet flavorful vegetarian dish that can be served as a light main course or a side dish. This recipe is packed with Mediterranean-inspired flavors and comes together in under an hour.

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients:

- 2 small eggplants, halved
- Olive oil for drizzling
- Salt and pepper to taste
- ½ cup plain yogurt
- 1 to 2 garlic cloves, minced
- ½ lemon, juiced
- Fresh dill, chopped (to taste)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and dry the eggplants, then halve them. Score the flesh in a diamond pattern.

- Drizzle olive oil over the eggplants and season with salt and pepper.

- Place the eggplants, open side down, on a baking sheet and roast for 35-40 minutes until tender and caramelized.


- While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, minced garlic, lemon juice, chopped dill, and season with salt and pepper.

- Adjust the seasoning in the sauce to taste.

- Serve the roasted eggplants with the garlic dill yogurt sauce on top or on the side, garnished with additional dill if desired.
