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plate of greek yogurt with roasted tomatoes, decorative napkin, and pita wedges

Roasted Eggplant Appetizer with Yogurt and Mint


  • Total Time: 1 hour
  • Yield: Serves 4

Description

Creamy greek yogurt raita, roasted eggplant, and fresh tomatoes with mint come together for this delicious layered appetizer.


Ingredients

Scale
  • 2 small eggplants, cut into bite-sized chunks
  • kosher salt and olive oil
  • 1/2 cup Greek yogurt
  • 1/4 cup grated cucumber (about a 3-inch piece of cucumber)
  • 1/4 teaspoon cumin
  • 1 clove garlic, grated or minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • fresh mint
  • 1/2 cup cherry tomatoes, halved
  • naan, pita, or bread for serving

Instructions

  1. Preheat the oven to 400F. Arrange the eggplant in one layer on a baking sheet. Drizzle it with olive oil and sprinkle all over with salt. Roast the eggplant for 40-50 minutes until very soft and dark on the bottom (the edge that touches the pan).
  2. Meanwhile, make the raita. Combine the yogurt, cucumber, cumin, garlic, sugar, and salt in a bowl. Taste, and add more sugar or salt a pinch at a time to enhance the flavor.
  3. To assemble, spread the yogurt mixture on the bottom of a plate or shallow bowl. Top with a heap of the eggplant. Scatter mint leaves and cherry tomatoes on top. If you'd like, finish with a drizzle of olive oil and another sprinkle of salt.
  4. Serve with naan or pita for dipping and forks for scooping. Enjoy!

Notes

To save time, the raita can be made up to 3 days in advance. Or, swap it out with plain greek yogurt or labneh.

Can be served as an appetizer or vegetable side dish with the yogurt as a sauce.

  • Prep Time: 15
  • Cook Time: 45
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Middle Eastern

Keywords: Eggplant appetizer, eggplant with yogurt, gluten free eggplant recipes

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