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.

Image credit: The Nomad Plate

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.
Image credit: The Nomad Plate

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