Roasting eggplant enhances its natural sweetness, creating a dish that’s soft on the inside with a beautifully caramelized exterior. Paired with a fragrant garlic-basil oil and a tangy yogurt dip, this dish offers a satisfying contrast of flavors and textures. Whether served as an appetizer, a side dish, or a light main course, it’s a versatile recipe that brings warmth and depth to any meal.
Ingredients Breakdown
Small eggplants are ideal for roasting as they have a tender texture and a subtly sweet flavor. When drizzled with olive oil and sprinkled with salt, the eggplant’s flesh becomes rich and buttery while developing a slightly crisp, golden-brown surface. The garlic and basil-infused oil deepens the flavor, adding an aromatic, herbaceous touch that enhances the roasted notes. The final touch comes from a refreshing yogurt dip, where the brightness of lemon juice and the earthiness of dill create a cooling contrast that balances the dish beautifully.
Step-by-Step Preparation Guide
Scoring & Prepping the Eggplant
Begin by thoroughly washing and drying the eggplants to remove any dirt or debris. Slice each one in half lengthwise and place them cut-side up on a work surface. Using a sharp knife, carefully score the flesh by making deep, even cuts lengthwise, followed by diagonal cuts to form a diamond pattern. This step allows the eggplant to roast more evenly while helping it absorb the seasoning and oil more effectively.
Roasting the Eggplant
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush the paper with olive oil to prevent sticking. Drizzle additional olive oil over the cut surfaces of the eggplants, ensuring they are well-coated. Sprinkle salt evenly over each piece, enhancing the flavor as it roasts. Place the eggplants cut-side down on the baking sheet and roast for 40 to 45 minutes. The goal is a deeply golden, caramelized bottom while the interior remains tender and creamy. You’ll know they’re ready when a knife easily pierces through the skin.
Making the Garlic-Infused Oil
While the eggplant roasts, prepare the garlic oil by combining olive oil, finely minced garlic, and freshly chopped basil in a small bowl. Let the mixture sit for a few minutes to allow the flavors to meld. This infused oil adds depth and complexity, making the roasted eggplant even more flavorful. Once the eggplants are out of the oven and plated, generously brush them with the garlic-basil oil, allowing it to seep into the warm flesh.
Preparing the Yogurt Dip
In a separate bowl, whisk together plain yogurt, salt, lemon juice, olive oil, and finely chopped dill. The yogurt brings a cool, creamy contrast to the warm, savory eggplant, while the lemon juice brightens the flavors. If using dried dill, allow the dip to sit for a few minutes so the flavors can develop. Adjust salt and lemon juice to taste, then serve alongside the roasted eggplant.
Recipe Tips & Frequently Asked Questions
Perfecting the Texture:
Ensure a crisp, caramelized surface by roasting the eggplant cut-side down on a well-oiled baking sheet.
Adjusting Seasoning:
Taste as you go, adding more lemon juice or salt to the yogurt dip for a well-balanced contrast.
Alternative Cooking Methods:
Try grilling the eggplant for a smoky flavor or pan-searing it for a quicker option.
Make-Ahead Tips:
Roast the eggplant in advance and reheat in the oven before serving. Store the yogurt dip separately in the fridge.
Can I use a different type of eggplant?
Yes, larger eggplants work, but they may require a longer roasting time.
What’s the best way to store and reheat roasted eggplant?
Store in an airtight container in the fridge and reheat in the oven at 350°F (175°C) for 10 minutes.
Can I make the yogurt dip dairy-free?
Yes, substitute with coconut or almond yogurt for a plant-based alternative.
How can I make this dish without an oven?
Try pan-searing the eggplant in a skillet over medium heat until soft and golden brown.
Is it necessary to salt the eggplant before roasting?
No, but it enhances the flavor and helps draw out excess moisture.
What to Serve With This Recipe
Roasted eggplant pairs wonderfully with a variety of dishes. Serve it as a side dish alongside grilled meats, roasted fish, or hearty grain bowls. Enjoy it with warm bread or pita, using the yogurt dip as a spread for a Mediterranean-inspired meal. For a well-rounded table, complement it with hummus, tabbouleh, or roasted chickpeas, creating a vibrant spread full of flavors and textures.
Customization Ideas
For a richer finish, add cheese such as crumbled feta or a sprinkle of parmesan over the roasted eggplant before serving. To introduce a bit of heat, mix in chili flakes or smoked paprika to the garlic oil. Experiment with different herbs and seasonings, such as parsley, mint, or za’atar, for an exciting variation on the classic recipe.
This roasted eggplant recipe is a simple yet elegant dish that’s easy to prepare while packing incredible flavor. With its golden, caramelized edges, fragrant garlic-basil oil, and a cool, tangy yogurt dip, it’s the perfect balance of textures and tastes. Whether served as part of a feast or enjoyed on its own, this recipe offers endless possibilities for customization and pairs well with a variety of meals.
Ingredients
The Eggplant
3 small eggplants, halved
1 tablespoon olive oil
½ tablespoon salt
The Garlic Oil
1 tablespoon olive oil
1-2 cloves garlic, minced (adjust to taste)
2 fresh basil leaves, torn, finely chopped, or thinly sliced
The Yogurt Dip
½ cup plain yogurt
1 teaspoon salt, or to taste
1 tablespoon lemon juice, or to taste
1 teaspoon olive oil
1 tablespoon fresh dill, finely chopped (or ½ teaspoon dried dill weed)
Instructions
Preheat the oven to 400°F (200°C). Wash the eggplants thoroughly and pat them dry. Slice each eggplant in half lengthwise. Place them cut-side up and use a sharp knife to score the flesh, making deep lengthwise cuts followed by diagonal cuts to create a diamond pattern.
Line a baking sheet with parchment paper and lightly brush it with olive oil. Drizzle additional olive oil over the cut surfaces of the eggplants, ensuring they are well-coated, then sprinkle with salt. Arrange the eggplants cut-side down on the prepared baking sheet. Roast for 40 to 45 minutes, or until the bottoms turn golden and caramelized while the flesh becomes soft. A knife should glide easily through the skin when tested.
Once roasted, remove from the oven and transfer to a serving plate. In a small bowl, mix olive oil, minced garlic, and fresh basil to create the garlic-infused oil. Generously brush this fragrant mixture over the roasted eggplants.
For the yogurt dip, whisk together yogurt, salt, lemon juice, olive oil, and dill in a separate bowl until well combined. Serve alongside the warm eggplant and enjoy immediately.
Roasted Eggplant Recipe
Ingredients
The Eggplant
- 3 small eggplants halved
- 1 tablespoon olive oil
- ½ tablespoon salt
The Garlic Oil
- 1 tablespoon olive oil
- 1-2 cloves garlic minced (adjust to taste)
- 2 fresh basil leaves torn, finely chopped, or thinly sliced
The Yogurt Dip
- ½ cup plain yogurt
- 1 teaspoon salt or to taste
- 1 tablespoon lemon juice or to taste
- 1 teaspoon olive oil
- 1 tablespoon fresh dill finely chopped (or ½ teaspoon dried dill weed)
Instructions
- Preheat the oven to 400°F (200°C). Wash the eggplants thoroughly and pat them dry. Slice each eggplant in half lengthwise. Place them cut-side up and use a sharp knife to score the flesh, making deep lengthwise cuts followed by diagonal cuts to create a diamond pattern.
- Line a baking sheet with parchment paper and lightly brush it with olive oil. Drizzle additional olive oil over the cut surfaces of the eggplants, ensuring they are well-coated, then sprinkle with salt. Arrange the eggplants cut-side down on the prepared baking sheet. Roast for 40 to 45 minutes, or until the bottoms turn golden and caramelized while the flesh becomes soft. A knife should glide easily through the skin when tested.
- Once roasted, remove from the oven and transfer to a serving plate. In a small bowl, mix olive oil, minced garlic, and fresh basil to create the garlic-infused oil. Generously brush this fragrant mixture over the roasted eggplants.
- For the yogurt dip, whisk together yogurt, salt, lemon juice, olive oil, and dill in a separate bowl until well combined. Serve alongside the warm eggplant and enjoy immediately.
