Signing you in…

Fire Roasted Eggplant With Yogurt Sauce

Fire Roasted Eggplant With Yogurt Sauce prepared dish

This dish features fire-roasted eggplant, which is complemented by a creamy yogurt sauce. The combination of smoky flavors and tangy yogurt creates a delicious and satisfying meal.

This recipe is middle eastern style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include salt, olive oil, fresh parsley, garlic.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tsp salt (to taste)
  • 4 tbsp olive oil (for roasting)
  • 2 tbsp fresh parsley (chopped for garnish)
  • 2 cloves garlic (minced)
  • 1 tsp black pepper (freshly ground)
  • 1 cup plain yogurt (for sauce)
  • 2 medium eggplant (cut into halves)
  • 2 tbsp lemon juice (freshly squeezed)

Instructions

  1. Preheat the grill or oven to high heat for roasting the eggplant.
  2. Brush the cut sides of the eggplant with olive oil and season with salt and black pepper.
  3. Place the eggplant halves cut side down on the grill or baking sheet and roast for about 20-30 minutes, until the skin is charred and the flesh is tender.
  4. While the eggplant is roasting, prepare the yogurt sauce by combining the plain yogurt, minced garlic, and lemon juice in a bowl.
  5. Mix well until smooth and season with salt to taste.
  6. Once the eggplant is done roasting, remove it from the heat and let it cool slightly.
  7. Serve the roasted eggplant topped with the yogurt sauce and garnish with chopped parsley.

Nutrition (per serving)

  • Calories: 180
  • Protein: 4 g
  • Fat: 12 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients