Oven Grilled Eggplant With Easy Garlic Dill Yogurt Sauce

5 from 1 vote

This Oven Grilled Eggplant is served with a creamy and refreshing yogurt sauce for a fantastic side dish or even a healthy main course!

Prep Time10

Cook Time38

Total Time50

Servings:

Preheat the oven to 400 degrees F.
Wash and dry the eggplants, then halve them. Score the flesh diagonally in each direction to create a diagonal pattern.
2 small eggplants
Drizzle olive oil over the eggplants and season with salt and pepper.
Olive oil for drizzling, Salt and pepper to taste
Place the eggplants, cut side down, on a baking sheet. Roast for 35-40 minutes until tender and caramelized.
While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, minced garlic, lemon juice, chopped dill, and some salt and pepper. Adjust the seasoning in the sauce to taste.
½ cup plain yogurt, 2 garlic cloves, minced, ½ lemon, juiced, Fresh dill, chopped (to taste), Salt and pepper to taste
Serve the roasted eggplants with the garlic dill yogurt sauce on top or on the side, garnished with additional dill if desired.

For easier cleanup, line the baking sheet with parchment paper or foil.
For additional seasoning, sprinkle spices like paprika, cumin, or za'atar on the eggplant before roasting.
You can substitute dill with parsley, cilantro, or mint for a different twist on the yogurt sauce.
Add a creamy texture by sprinkling crumbled feta or grated Parmesan on the roasted eggplant.
You can swap plain yogurt with Greek yogurt for a thicker, creamier sauce, or use a plant-based yogurt for a dairy-free option.
Roast cherry tomatoes or zucchini alongside the eggplant for a colorful, veggie-packed dish.

Pair the oven grilled eggplant with warm pita bread, rice, or quinoa for a complete meal.
Serve the roasted eggplant over a bed of greens or grain salad, topped with the yogurt sauce as a dressing.
Serve alongside hummus, olives, falafel, and tabbouleh for a Mediterranean-inspired spread.

Place leftover eggplant and yogurt sauce separately in airtight containers and store in the fridge for up to 3 days.
Reheat eggplant in a 350 degree F oven or air fryer until warmed through.
Microwaving is not recommended as it changes the texture of the eggplant.
Freezing is not recommended as the texture of the roasted eggplant may become mushy, and the yogurt sauce may separate.

Make a dip by mashing leftover eggplant and mixing it with a bit of yogurt sauce and olive oil.
Chop the roasted eggplant and use it as a filling for wraps or sandwiches, paired with the yogurt sauce and fresh veggies.
Toss chopped roasted eggplant with cooked pasta, the yogurt sauce, and a sprinkle of Parmesan for a creamy pasta dish.
Layer leftover roasted eggplant with sliced tomatoes, mozzarella, and a drizzle of balsamic glaze for an easy side dish.