Roasted Baby Eggplant
Golden and caramelized on the outside, with a velvety inside that practically melts in your mouth, these Roasted Baby Eggplants with yogurt cream strike the perfect balance between crispy and cool.
Servings: 2 portions
Ingredients
Yogurt Sauce
- ½ cup yogurt plain 2%
- 2 tablespoons water to thin it out if needed
- 1 clove garlic minced
- 2 tablespoons fresh dill chopped
- 1 pinch salt to taste
Instructions
The Eggplant
- Note: you can use any eggplant of choice but the bake time will depend on the size so keep an eye on them. I used fairy eggplants but any small ones will work. Also, if you don't want to score each halve, you don't have to.
- Wash and dry the baby eggplants. Cut each one in half and optionally, score each halve. I like to score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.
- Add a pinch of salt onto each one and a nice drizzle of olive oil on a baking sheet. Place each halve on the oiled baking sheet, flat side down.
- Bake at 425F (220C) until golden. Mine took 25-30 min but keep an eye on them as the bake time will depend on the size and oven.
Yogurt Sauce
- In the meantime make the yogurt sauce. To a bowl, add: yogurt, salt, garlic, dill, and water if needed to thin it out. Mix well. Don't forget to taste and adjust for salt in small increments any time you cook or make sauces until desired saltiness.
- Take the eggplant out of the oven, arrange on a plate and drizzle the sauce on top! Enjoy.
Video
Notes
- Eggplant varieties: Any variety of eggplant will work for this recipe. Keep in mind you may need to adjust the cooking time depending on the size of your veggies. You could even halve and quarter a standard eggplant to make 'baby' bites.
- Herbs: Dill gives this dish a kick without being spicy. Feel free to use other fresh herbs like tarragon, basil, parsley, or any of your favorites on hand in your yogurt cream sauce.
- Vegan alternative: Make this dish vegan by subbing the yogurt for your favorite vegan kind, like coconut or cashew.
Nutrition
Serving: 1 serving | Calories: 216kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 58mg | Potassium: 1153mg | Fiber: 14g | Sugar: 19g | Vitamin A: 197IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 1mg
