Roasted Eggplant Recipe

4.70 from 26 votes

This Roasted Eggplant can be used for spreads, or enjoyed on its own with a refreshing yogurt dip. Cook it in the oven, or place directly on the grill.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: European

Keyword: eggplant, eggplant recipe, eggplants, roasted eggplant, vegetarian, vegetarian recipe

Servings:

Author: The Modern Nonna

Equipment

Ingredients

The Eggplant

3 small eggplants cut in half
1 tablespoon olive oil
½ tablespoon salt

The Garlic Oil

1 tablespoon olive oil
1-2 clove garlic to taste
2 leaves fresh basil ripped, finely chopped, or sliced

The Yogurt Dip

½ cup plain yogurt
1 teaspoon salt to taste
1 tablespoon lemon juice to taste
1 teaspoon olive oil
1 tablespoon fresh dill finely chopped (or 1/2 a teaspoon of dry dill weed)

Instructions

Wash and pat dry the eggplant. Take a knife and cut each one in half. Take each half off the eggplant, place it horizontally facing you, and 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.
Line a baking sheet lined with parchment paper and oil it with a drizzle of olive oil. Drizzle on a bit more olive oil on the eggplant with a sprinkle of salt each one.
Lay them flat side down and bake in a preheated 400°F (200°C) oven for 40 to 45 minutes or until the bottoms are caramelized and the tops are soft. You should be able to insert a knife into the skin easily.
Take it out of the oven and plate them. In a small bowl mix the oil, basil, and garlic. Brush on the garlic basil oil. In another a separate bowl, mix all of the ingredients for the yogurt sauce to serve on the side with and enjoy.

Video

Nutrition