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.
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.