Print

Roasted Eggplant with Yogurt-Tahini Sauce

Print Recipe

Roasted eggplant halves served with a creamy, tangy yogurt-tahini sauce, garnished with fresh herbs and spices. A Middle Eastern-inspired dish that’s perfect as an appetizer, side, or light vegetarian main.

Ingredients

Scale
  • 2 medium eggplants, halved lengthwise
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup plain Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tbsp water (to thin sauce as needed)
  • 1 tbsp chopped fresh parsley or mint
  • Optional: pomegranate seeds or chili flakes for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Score the cut side of each eggplant half in a crosshatch pattern. Brush with olive oil and season with salt and pepper.
  3. Place eggplant halves cut-side down on the baking sheet and roast for 30–35 minutes until soft and golden.
  4. While the eggplant roasts, prepare the sauce: In a bowl, mix Greek yogurt, tahini, lemon juice, garlic, and water until smooth. Season with salt to taste.
  5. Remove eggplants from the oven and let cool slightly.
  6. Transfer to a serving plate cut-side up. Drizzle with the yogurt-tahini sauce.
  7. Garnish with chopped herbs, pomegranate seeds, or chili flakes if desired. Serve warm or at room temperature.

Notes

  • Use smaller eggplants for quicker roasting and milder flavor.
  • For a smoky version, grill the eggplant instead of roasting.
  • The yogurt-tahini sauce also pairs well with roasted vegetables or grilled meats.
  • Make it vegan by using a dairy-free yogurt alternative.

Nutrition

Keywords: roasted eggplant, yogurt tahini sauce, vegetarian side, middle eastern eggplant, eggplant appetizer

Find it online: https://yumcove.com/roasted-eggplant-with-yogurt-tahini-sauce/