Ingredients
Scale
- 2 medium eggplants, sliced into 1 inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1 small cucumber, grated and squeezed dry
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the eggplant slices with olive oil, salt, and black pepper until evenly coated.
- Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
- Roast the eggplant for 25 minutes, flipping halfway through, until golden and tender.
- While the eggplant roasts, combine Greek yogurt, grated cucumber, garlic, lemon juice, salt, and fresh dill in a bowl.
- Chill the tzatziki briefly to allow the flavors to meld.
- Arrange the roasted eggplant on a serving plate and drizzle generously with tzatziki before serving.
Notes
- Squeeze as much liquid as possible from the cucumber to keep the tzatziki thick.
- For deeper flavor, let the tzatziki rest in the refrigerator for 15 minutes before serving.
- Roast the eggplant until well browned for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: roasted eggplant, eggplant with yogurt sauce, tzatziki eggplant, mediterranean eggplant recipe, vegetarian roasted eggplant