Mediterranean Roasted Eggplant with Yogurt and Thyme Dipping Sauce
Up your eggplant cookery game with this vibrant Mediterranean Roasted Eggplant with Yogurt and Thyme Dipping Sauce recipe! Bursting with smoky, caramelized eggplant flavors and paired with a creamy, herb-infused yogurt sauce, this dish is a perfect harmony of rich and refreshing.Â
Whether served as a side, appetizer, or light main, it’s an easy-to-make crowd-pleaser that brings the sun-soaked flavors of the Mediterranean right to your plate. Get ready to savor a dish that’s flavorful, and irresistibly delicious! Super easy to make and ready in around 45 minutes with just 5 minutes of prep.
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Serving:
4 as a side
Ready in:
45 minutes
Skill level:
very easy
Serve with:
favorite main
Watch step-by-step recipe video
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How to make Mediterranean roasted eggplant
Ingredients
For the Eggplant
- 2 large eggplants, cut in half lengthways
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- A few sprigs of fresh herbs (optional)
Yogurt Dipping Sauce
- ½ cup natural yogurt
- Squeeze of fresh lemon juice, to taste
- 1-2 tbsp Extra Virgin Olive OilÂ
- 1 tbsp fresh herbs, finely chopped (we used thyme)
- ½ teaspoon Salt, to taste
- Cracked black pepper, to taste
Equipment
InstructionsÂ
Prep eggplants
- Preheat oven to 400°F (200°C).
- Give the eggplants a quick rinse under some fresh water. Pat dry with a towel.
- Use a large sharp kitchen knife to cut the eggplants in half lengthways (see video for best method).
- Score the fleshy part of the eggplant in a criss-cross pattern.
- Line a baking tray with parchment paper and place the eggplants cut side facing up.Â
- Drizzle generously with olive oil, season to taste with salt and pepper, then flip the eggplants to face cut side down.Â
Bake eggplants
- Bake for around 35-40 minutes or until the bottoms of the eggplant begin to caramelize. Meanwhile, move onto making the yogurt dipping sauce (see instructions below).
Make dipping sauce
- Add the olive oil and lemon juice to a small bowl and mix until it emulsifies, this will take around 30 seconds when whisked with a fork.Â
- Add the yogurt, a few sprig of chopped fresh herbs, and season to taste with salt and pepper. Give everything a good mix until you get an even consistency. In all, this dressing should take around a minute to whip up.Â
Serve
- Once eggplants are done, remove from the oven and flip. They will be very hot so flipping allows for the steam to be released.Â
- Add to a plate and serve with dipping sauce and a little fresh herbs as garnish.
Cooking tips:Â
Here are some tips to help you perfect your roasted eggplant and help elevate your roasted eggplant to the next level!
1. Choosing Eggplants
- Go for firm, smooth-skinned eggplants. Softer or bruised eggplants can be bitter.
- Look for medium-sized eggplants for a good texture. Smaller ones tend to be sweeter and less bitter.
2. Prepping Eggplants
- Salt the eggplant to remove bitterness: After cutting the eggplant, sprinkle them with salt and let them sit for 20-30 minutes. This draws out excess moisture and any potential bitterness. Rinse them and pat dry before roasting.
3. Additional Enhancements
- Add lemon zest or juice: A bit of lemon zest or a squeeze of lemon juice after roasting can brighten the flavors.
- Finish with fresh herbs: For a fresher note, you can garnish the roasted eggplant with a sprinkle of fresh thyme or rosemary leaves right before serving.Â
How to Roast Eggplant in Oven
Something special happens when you roast eggplant in the oven. Eggplants go from a spongy white veg with a tough skin to a deliciously gooey and caramelized delight that’s delicious and loaded with flavor. The good news: It’s very easy and requires virtually no prep!
To roast an eggplant in the oven, cut the eggplant in half, score the fleshy part, add a little oil, and some seasoning and bake! Yep, it’s that simple!Â
How long to roast eggplant in oven?
Most modern ovens (fan forced) will roast a tray of eggplants in about 35-40 minutes when cooked in a preheated oven on the middle shelf at 400°F (200°C).Â
Your eggplant is done once the middle is soft and starting to caramelize. You’ll be able to easily pierce the outer skin with a toothpick or knife.Â
Once they’re done, remove from the oven and use a spatula or kitchen tongs to flip them over. Be careful aas they will be very hot and will release a lot of hot steam.Â
Choosing the Best Eggplants
Eggplants should be firm to the touch and without blemishes, cuts, or bruises. The skin will be glossy and the top stalk of the eggplant intack and green or a light brown color. If the stalk is green, they’re very fresh.
Homemade dipping sauce
When it comes to compatible dipping sauces for roasted eggplants, you’ve got plenty of choices. We opted for a yogurt dressing that’s lightly flavored with lemon and your choice of herbs. We opted for fresh thyme as it’s what we had in the garden, although any herb will work. Other great options include dill, mint, cilantro (coriander), or parsley.Â
We love this yogurt dipping sauce as its super easy to make and comes together in around a minute or two. It works really well with roasted eggplant too as the yogurt melds with the caramelized eggplant flavors.Â
Natural yogurt
Another reason to love this dipping sauce is because it uses natural yogurt along with a few simple ingredients to make something really special. Natural yogurt is a type of yogurt made from milk that has been fermented with live bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus for those looking for a biology booster!Â
For those who are maor about the taste. Natural yogurt has a creamy texture, a slightly tangy flavor, and is usually free of added sugars, flavorings, or preservatives. Oh, and it healthy, very healthy!Â
Health Benefits of Natural Yogurt
Natural yogurt is considered a healthy food and offers several nutritional benefits:
- Rich in Nutrients:
- High in protein, which helps in muscle repair and satiety.
- A good source of calcium, essential for bone health.
- Contains other vitamins and minerals, such as Vitamin B12, phosphorus, and riboflavin.
- Probiotics:
- Contains live bacteria that promote gut health by supporting a balanced microbiome.
- It may improve digestion and alleviate symptoms of certain gastrointestinal conditions like irritable bowel syndrome (IBS).
- Supports Weight Management:
- High protein content can help reduce appetite and support weight control.
- Heart Health:
- Low-fat natural yogurt can support heart health by reducing cholesterol levels when part of a balanced diet.
- Lactose Digestion:
- The fermentation process breaks down some of the lactose, making it easier for lactose-intolerant individuals to digest.
- Low in Additives:
- Free from added sugars, artificial flavors, and preservatives, making it a wholesome choice.
Nutrition Facts
|
Servings: 2 |
|
|
Amount per serving |
 |
|
Calories |
121 |
|
% Daily Value* |
|
|
Total Fat 7.9g |
10% |
|
Saturated Fat 1.4g |
7% |
|
Cholesterol 4mg |
1% |
|
Sodium 172mg |
7% |
|
Total Carbohydrate 8.2g |
3% |
|
Dietary Fiber 3.6g |
13% |
|
Total Sugars 4.8g |
 |
|
Protein 6.1g |
 |
|
Vitamin D 0mcg |
0% |
|
Calcium 66mg |
5% |
|
Iron 0mg |
2% |
|
Potassium 279mg |
6% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Mediterranean Roasted Eggplant with Yogurt and Thyme Dipping Sauce
Equipment
- Large baking tray
- Parchment paper
- Lemon Juicer
- Cooking Tongs
- Small glass bowl
Ingredients
For the Eggplant
- 2 large eggplants cut in half lengthways
- 1 tablespoon olive oil
- Salt and pepper to taste
- A few sprigs of fresh herbs optional
Yogurt Dipping Sauce
- ½ cup natural yogurt
- Squeeze of fresh lemon juice to taste
- 1-2 tbsp Extra Virgin Olive Oil
- 1 tbsp fresh herbs finely chopped (we used thyme)
- ½ teaspoon Salt to taste
- Cracked black pepper to taste
Instructions
Prep eggplants
- Preheat oven to 400°F (200°C).
- Give the eggplants a quick rinse under some fresh water. Pat dry with a towel.2 large eggplants
- Use a large sharp kitchen knife to cut the eggplants in half lengthways (see video for best method).
- Score the fleshy part of the eggplant in a criss-cross pattern.
- Line a baking tray with parchment paper and place the eggplants cut side facing up.
- Drizzle generously with olive oil, season to taste with salt and pepper, then flip the eggplants to face cut side down.1 tablespoon olive oil, Salt and pepper, A few sprigs of fresh herbs
Bake eggplants
- Bake for around 35-40 minutes or until the bottoms of the eggplant begin to caramelize. Meanwhile, move onto making the yogurt dipping sauce (see instructions below).
Make dipping sauce
- Add the olive oil and lemon juice to a small bowl and mix until it emulsifies, this will take around 30 seconds when whisked with a fork.Squeeze of fresh lemon juice, 1-2 tbsp Extra Virgin Olive Oil
- Add the yogurt, a few sprig of chopped fresh herbs, and season to taste with salt and pepper. Give everything a good mix until you get an even consistency. In all, this dressing should take around a minute to whip up.½ cup natural yogurt, 1 tbsp fresh herbs, ½ teaspoon Salt, Cracked black pepper
Serve
- Once eggplants are done, remove from the oven and flip. They will be very hot so flipping allows for the steam to be released.
- Add to a plate and serve with dipping sauce and a little fresh herbs as garnish.
Video
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2 Comments
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Super great side dish, always looks impressive and tastes great! We used fresh cilantro instead of Thyme for the dipping sauce worked very well! video is great!
Thanks Jeremy! Glad you liked the recipe! Thanks for commenting and happy cooking!