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Four cooked eggplant halves with a crisscross pattern on a wooden board.

Oven-Baked Eggplant Side Dish

Author: Jessica Haggard
Give baked eggplant a try and it might just change the way you think about it. Pair it with creamy dill garlic yogurt sauce for the perfect finish. With only 10 minutes of prep, it’s a simple, crave-worthy dish that works for busy weeknights, meal prep, or entertaining.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 83 kcal

Ingredients
 
 

For the Eggplant:

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.
Serve: It goes well in rice, pasta, grain bowls, salads, or sandwiches, and pairs nicely with black bean salad, garlic bread, or meats like chicken, pork chops, or grilled steak.
Store: Store eggplant in an airtight container for up to 4 days and the yogurt sauce for 3 days. Reheat eggplant at 350 F for 8–10 minutes, and serve the sauce chilled or at room temp after a quick stir.

Nutrition

Calories: 83kcalCarbohydrates: 17gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 310mgPotassium: 601mgFiber: 7gSugar: 10gVitamin A: 103IUVitamin C: 13mgCalcium: 66mgIron: 1mg
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