Description
A delicious roasted eggplant dish topped with a creamy yogurt sauce, perfect as a side or light main course.
Ingredients
- 2 medium-sized eggplants
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- to garnish fresh parsley
- to garnish pomegranate seeds
Instructions
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Preheat your oven to 400°F (200°C).
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Slice the eggplants in half lengthwise. Score the flesh of the eggplants in a crisscross pattern without cutting through the skin. Brush the cut surfaces with olive oil and season with salt and pepper.
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Place the eggplant halves on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and golden brown.
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In a small bowl, combine the plain yogurt, lemon juice, and minced garlic. Mix well and season with salt to taste. Let the sauce sit for a few minutes to allow the flavors to meld.
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Once the eggplants are roasted, remove them from the oven and let them cool slightly. Spoon the yogurt sauce generously over the roasted eggplants. Garnish with fresh parsley and pomegranate seeds for an added burst of color and flavor.
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Serve warm or at room temperature as a side dish or a light main course.
Notes
- For extra flavor, consider adding a pinch of cumin or smoked paprika to the yogurt sauce.
- You can also grill the eggplants instead of roasting them for a smoky flavor.
- Adjust the thickness of the yogurt sauce by adding more lemon juice or a splash of water if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant half
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg