Roasted Eggplant Appetizer with Yogurt and Mint
Creamy greek yogurt raita, roasted eggplant, and fresh tomatoes with mint come together for this delicious layered appetizer.
Ingredients
- 2 small eggplants cut into bite-sized chunks
- kosher salt and olive oil
- ½ cup Greek yogurt
- ¼ cup grated cucumber about a 3-inch piece of cucumber
- ¼ teaspoon cumin
- 1 clove garlic grated or minced
- ½ teaspoon sugar
- ½ teaspoon salt
- fresh mint
- ½ 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.
Tried this recipe?Let me know how it was!