Roasted Eggplant with Garlicky Yogurt

Eggplant – A Love Story

Over the last few years of being a food blogger, I have come to learn a simple fact of life: you either love eggplant or you despise it. Well, if eggplant, commonly also called aubergine, isn’t your jam, then this roasted eggplant with a garlicky-yogurt sauce and a spicy harissa oil might just change your mind. The eggplant is oven-roasted until it reaches a soft, creamy texture, creating a delightful interplay of flavors with the herbed yogurt and spicy oil, achieving a lovely balance. So, if you don’t love eggplant, it’s time to give this one a try

WHY YOU WILL LOVE THIS RECIPE

Needless to say, something magical happens when the hot eggplant combines with the cool herby garlic yogurt and is paired with a spicy but still flavorful harissa oil. If that doesn’t sell you on this dish, perhaps the below will.

Healthy / Low Carb – It’s not very often that I put out a healthy recipe that is also low carb, but here we are. High in fiber, eggplant is pretty guilt-free as long as it is not swimming in oil, and we keep the oil to a minimum here. In addition, this dish is simply vegetables and yogurt and doesn’t lean on starchy carbs such as pasta, rice, or bread (although this, smothered on bread, would be great).

Vegetable Forward – A fantastic option for a meatless Monday idea or if you are just looking to eat more vegetable-forward.

WHAT YOU’LL NEED FOR ROASTED EGGPLANT WITH GARLICKY YOGURT

• Eggplant -This recipe calls for globe eggplant. If you are confused, it is the most common type of eggplant in the US. Buy a medium-sized eggplant to ensure it cooks within the 25-40 minute time range. When shopping for eggplant, choose one that is firm but not hard. An eggplant should give a little when you press down. Avoid eggplants with sunken soft spots; that is an indication that it is going bad. Italian eggplants are also a great substitute; they are slightly more tender and sweeter than their American counterpart but will work well with this recipe.
• Greek Yogurt Full-Fat, 2%, or non-fat, any thick unflavored Greek yogurt works here. My go-to is always Fage. The thick and creamy texture, as well as the cooling tang, lends very well to savory yogurt sauces like this.
• Fresh Cilantro – I absolutely love the cilantro, mint, dill combo, and it really does wonders adding a punch of flavor to plain yogurt. Only fresh here!
• Fresh Mint
• Fresh Dill
• Garlic -Fresh only!
• Harissa
• Olive Oil – Not looking for a funky EVOO here, just good old olive oil. Extra virgin olive oil would be too over powering and completely take over the dish.

TOOLS NEEDED

• Parchment Paper – Parchment paper, not wax paper. Fun fact: The color of the paper (as well as the pan you use) actually dictates how brown the eggplant gets. The darker the pan, the browner and more ‘charred’ the eggplant will become. I typically use Nordic pans for all my sheet pan roasts. I noticed that white parchment paper tended to steam the eggplant more, while brown allowed it to achieve that desired browned appearance. However, if you couldn’t care less (which is probably the case for most of you), then the color choice doesn’t really matter.

HOW TO MAKE ROASTED EGGPLANT WITH GARLICKY YOGURT

Prep the Eggplant – Cut the eggplant lengthwise in half. Score each half of the eggplant (inside) by making diagonal cuts along its length in one direction, then repeating the process in the opposite direction. Ensure the cuts go halfway through the eggplant, being cautious not to slice it completely. We do this not only to speed up the cooking process (have you ever cooked a large eggplant in the oven… it takes forever) but also to allow for even cooking. Season the eggplants with a drizzle of olive oil and a heavy pinch of salt. Place the eggplants on a parchment-lined baking sheet pan, face down.

Roast – Roast the eggplants in a 400°F oven until tender and soft. Depending on how big your eggplants are, this could be anywhere from 25 minutes to 40 minutes. Check on them at the 20-minute mark. Once out of the oven, give them another sprinkle of salt.

Have you ever tried to roast eggplant in the past and been completely taken aback when it remains tough even after 45 minutes to an hour? Yes, been there, done that. By scoring and cooking flesh side down, you are essentially steaming the inside while still roasting, guaranteeing a creamy, fully cooked interior.

Make the Garlicky Yogurt – While the eggplants are cooking, prepare the herby garlicky yogurt. In a medium bowl, add the yogurt, chopped cilantro, mint, and dill. Grate the garlic clove using a microplane. If you don’t have a microplane, the small-hole side of a box grater also works. Add 1 tablespoon of olive oil and a pinch of salt, then mix to combine. Place the yogurt in the fridge for 10 minutes before eating; this will allow the flavors to come together.

Make the Harissa Oil – In a small saucepan over low heat, add the oil and harissa. Bring to a simmer and cook for 2-3 minutes. Carefully strain out the harissa using a handheld mesh strainer. While this step isn’t necessary, as you could always keep it in, the point is to have a spiced-infused oil rather than a chunky harissa drizzled over the eggplant.

Assemble – To a bowl add the yogurt, the hot eggplant and a generous drizzle of the harissa oil. Serve immediately.

STORING/REHEATING

Leftovers can be stored in an airtight container in the fridge for a few days. Store each component separately for proper storing. See below for timing.

Eggplants: Best enjoyed hot, immediately out of the oven, however you can store them in the fridge for 3-4 days. To reheat, stick it back in a 350F degree oven covered in aluminum foil until warmed throughout.

Garlicky Yogurt – The yogurt can be stored for 5-6 days, as long as the herbs have not begun to spoil.

Harissa Oil – Up to a week in the fridge.

Looking for more lovely vegetable forward dishes? Check out the below!

Brothy Beans & Greens
Balsamic Roasted Brussels Sprouts & Grapes
Roasted Brussels Sprouts with Pancetta