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

Oven-Baked Eggplant Side Dish

Author: Jessica Haggard
Baked eggplant goes golden and caramelized instead of the grey, spongy version that puts people off it entirely. A dill garlic yogurt sauce over the top, and ten minutes of prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 83 kcal

Ingredients
 
 

For the Eggplant:

For the Garlic Dill Yogurt Sauce:

  • ½ cup plain yogurt
  • 2 cloves garlic minced
  • ½ medium 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

  • 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.
Serve: It goes well with rice, pasta, grain bowls, and meats like chicken, pork, or fish.
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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