Roasted Eggplant with Yogurt-Tahini Sauce

This dish features tender roasted eggplant halves, drizzled with a creamy yogurt-tahini sauce and sprinkled with herbs and spices. It’s a Mediterranean-inspired recipe that’s both elegant and satisfying.

Why You’ll Love This Recipe

• Beautiful presentation: Whole roasted eggplant halves look striking on the plate.

• Rich in flavor: Smoky, soft eggplant pairs perfectly with tangy yogurt and nutty tahini.

• Healthy and light: Naturally gluten-free, vegetarian, and packed with nutrients.

• Versatile: Serve it as a side, appetizer, or light main course.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium eggplants, halved lengthwise

• Olive oil

• Salt and black pepper

• Greek yogurt

• Tahini

• Lemon juice

• Garlic, minced

• Water (to thin the sauce)

• Fresh parsley or cilantro, chopped

• Ground cumin or smoked paprika (optional, for garnish)

• Pomegranate seeds or pine nuts (optional toppings)

directions

1. Preheat the oven to 200°C (400°F).

2. Prepare the eggplant: Score the flesh of each eggplant half in a crosshatch pattern. Brush generously with olive oil and season with salt and pepper.

3. Roast: Place the eggplants cut-side up on a baking sheet. Roast for 35–40 minutes, or until the flesh is soft, golden, and caramelized.

4. Make the sauce: In a bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, and a few tablespoons of water until smooth and pourable. Add salt to taste.

5. Assemble the dish: Transfer roasted eggplant halves to a serving plate. Drizzle generously with the yogurt-tahini sauce.

6. Garnish: Sprinkle with fresh herbs, a pinch of cumin or paprika, and optional toppings like pomegranate seeds or toasted pine nuts. Serve warm or at room temperature.

Servings and timing

• Servings: 2–4

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in the oven at 175°C (350°F) until warmed through. Add fresh sauce and herbs after reheating.

FAQs

Can I grill the eggplant instead of roasting?

Yes, grilling adds a smoky flavor and works beautifully with this dish.

Is this dish vegan?

It can be made vegan by substituting a plant-based yogurt in the sauce.

Can I make it ahead?

Yes, roast the eggplant and prepare the sauce ahead. Assemble just before serving.

What does tahini taste like?

Tahini has a nutty, slightly bitter flavor that pairs well with tangy yogurt and citrus.

Can I serve this cold?

Yes, it’s delicious warm or at room temperature and works well as a chilled side.

What can I substitute for yogurt?

Use sour cream, labneh, or a dairy-free yogurt alternative.

What pairs well with this dish?

It’s great alongside couscous, flatbread, grilled meats, or a grain salad.

How do I know when the eggplant is fully roasted?

The flesh should be very soft and easy to scoop with a fork, with a golden surface.

Can I use baby eggplants?

Yes, smaller eggplants roast faster and are great for individual portions.

How do I prevent bitter eggplant?

Use fresh eggplants and salt the flesh before roasting to reduce bitterness if desired.

Conclusion

This Roasted Eggplant with Yogurt-Tahini Sauce is a flavorful, Mediterranean-inspired dish that transforms simple ingredients into a stunning plate. Creamy, tangy, and herbaceous, it’s as nourishing as it is beautiful. Serve it as a side or main dish and enjoy a light, satisfying meal.

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