Easy Baked Eggplant With Garlic Yogurt Sauce
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Give baked eggplant a chance and it might just surprise you. The slices turn golden and caramelized on the outside while staying soft and tender inside. A quick garlic yogurt sauce adds a cool, creamy finish that balances it perfectly, and the best part is it only takes about 10 minutes of hands-on prep.
Whenever I want something a little more fun than my usual soup or salad, this recipe hits the spot. Eggplant doesn’t always get the attention it deserves, but once you taste it roasted like this, you’ll see how amazing it can be. Serve it as a starter, a side, or even a lighter main with some crusty bread, and it works beautifully for meal prep since it pairs well with almost anything.
Why You’ll Love This Recipe
- Budget smart
- Quick to make
- Prep ahead option: Roast the eggplant in advance and finish with the sauce when it’s time to eat.
- Easy to change up: Season simply or get creative with spices and fresh herbs.
- Delicious contrast: Smoky roasted eggplant with creamy sauce that’s hard to resist.
- Great anytime: Just right for weeknight dinners or a holiday spread.
How to Make Baked Eggplant
With budget-friendly ingredients, baked eggplant is one of the easiest sides you can make. Slice the eggplant, let the oven roast it until golden and tender, then finish with a creamy sauce. While it bakes, you’ll have time to get the rest of dinner ready.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the eggplant:
- Eggplants: Choose smaller ones since they’re naturally sweeter, less bitter, and have fewer seeds.
- Olive oil
- Salt and black pepper
For the garlic dill yogurt sauce:
- Yogurt: Full-fat plain yogurt gives the best flavor and creaminess. If you like a thicker, dip-style sauce, strain regular yogurt first.
- Garlic cloves: Mince or grate finely so they are without big raw chunks.
- Lemon: Freshly squeezed is best, though bottled also works.
- Fresh dill: Chop finely so the flavor spreads evenly through the sauce.
- Salt and black pepper
Step-By-Step Instructions
Cooking eggplant might seem tricky if you’re new to it, but this recipe makes it easy. Just follow the steps below and you’ll have it ready in no time!
Step 1: Get the eggplant ready
Heat the oven to 400 F. Cut a crisscross pattern into the flesh of each eggplant half, drizzle with olive oil, and sprinkle with salt and pepper.
Step 2: Bake
Arrange the halves cut side down on a baking sheet. Bake for 35 to 40 minutes until soft inside and nicely caramelized on the bottom.
Step 3: Mix the sauce
While the eggplant roasts, combine yogurt, garlic, lemon juice, dill, salt, and pepper in a bowl. Chill in the fridge until you’re ready to serve.
Step 4: Serve
Serve the eggplant warm with the sauce spooned over the top, or keep it on the side as a dip.
Substitutions
There’s more than one way to enjoy a tray of baked eggplant. A few small tweaks with spices or toppings can completely change the flavor. Here are some ideas to try:
- Olive oil: Try avocado oil, sunflower oil, or even melted ghee instead.
- Yogurt: Yogurt: For a thicker sauce, go with Greek yogurt. If you need a dairy-free choice, coconut yogurt works nicely.
- Garlic: Roast it for a mellow, sweeter flavor, or sprinkle in garlic powder if you’re in a hurry.
- Lemon: Lime juice, white wine vinegar, or apple cider vinegar.
- Fresh dill: For a different twist, use fresh parsley, cilantro, or mint.
Expert Tips
- Prep the sauce ahead: Make the yogurt sauce up to an hour before serving. The chill time lets the garlic and dill flavors blend in beautifully.
- Tweak the texture: If the sauce feels heavy, loosen it with water or lemon juice. If it’s runny, stir in more yogurt until you like the consistency.
- Cut the bitterness: If using larger eggplants, slice and sprinkle them with salt. Let them rest 20 to 30 minutes so excess liquid drains and the flavor mellows.
- Space matters: Spread slices out on the pan. A little breathing room helps them turn golden and caramelized instead of soft and steamed.
- Add some variety: Roast other veggies like zucchini, mushrooms, or squash alongside the eggplant for extra flavor and color.
- Play with toppings: Sprinkle on nuts, fresh herbs, pomegranate seeds, or drizzle chili oil to give the dish more crunch and flair.
How to Store This Recipe
Keep the eggplant and yogurt sauce in separate containers so they stay fresh. The eggplant will stay good in the fridge for about 4 days in an airtight container, and the sauce will keep well for up to 3 days.
To reheat, place the eggplant in a 350 F oven or air fryer for 8 to 10 minutes until warmed through and lightly crisped. Serve the yogurt sauce chilled or at room temperature, giving it a quick stir before topping the eggplant.
What to Serve with Baked Eggplant
Baked eggplant is versatile and fits into all kinds of meals. Try it over rice, mixed with pasta, added to grain bowls, or layered into salads and sandwiches. It also pairs nicely with a black bean salad, works as a lighter option with garlic bread, or can be served with chicken, pork chops, or grilled meat for something more filling.
More Side Dishes To Try
- Roasted brussels sprouts
- Broccoli casserole
- Potato fritters
- Parmesan roasted green beans
- Parmesan potatoes
Oven-Baked Eggplant Side Dish
Ingredients
For the Eggplant:
- 2 small eggplants halved
- olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Garlic Dill Yogurt Sauce:
- ½ cup plain yogurt
- 2 cloves garlic minced
- ½ lemon juiced
- 2 tablespoons fresh dill chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oven to 400 °F. Cut a crisscross pattern into the flesh of each eggplant half, drizzle with olive oil, and sprinkle with salt and pepper.
- Arrange the halves cut side down on a baking sheet. Bake for 35 to 40 minutes until soft inside and nicely caramelized on the bottom.
- While the eggplant roasts, combine yogurt, garlic, lemon juice, dill, salt, and pepper in a bowl. Chill in the fridge until you’re ready to serve.
- Serve the eggplant warm with the sauce spooned over the top, or keep it on the side as a dip.
Notes
- Make the yogurt sauce up to an hour ahead so the garlic and dill have time to blend.
- If the sauce is too thick, add a splash of water or lemon juice. If it’s too thin, mix in more yogurt until it feels right.
- For larger eggplants, slice and salt them, then let sit 20–30 minutes to draw out extra liquid and mellow the flavor.
- Give the slices space on the pan so they roast golden and caramelized instead of steaming.
- Toss in zucchini, mushrooms, or squash to roast with the eggplant for extra flavor and color.
- Top with nuts, fresh herbs, pomegranate seeds, or a drizzle of chili oil for crunch and a pop of flavor.
