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
- 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).
- 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.
- 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.
- 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