This Turkish-inspired roasted eggplant with yoghurt sauce recipe gives you tender roasted eggplant paired with a garlic yoghurt sauce. The eggplant becomes soft and slightly browned in the oven, while the yoghurt sauce stays cool and creamy. A simple tomato and herb dressing ties everything together.
You can serve this in different ways: as a light meal with flatbread, alongside grilled chicken or a roast lamb stuffed with rosemary and garlic or as part of a spread of small dishes.
🍆 Serves 4 | 🌱 Vegetarian | 🌿 Gluten-Free | ⏱ 40-Min Meal
If you like these kinds of recipes, you will want to learn How to Make Couscous Salmon Salad or an Easy Tuna Rice Salad. I adore the smell of freshly grilled aubergine, that smokiness is the secret of this Easy Grilled Eggplant Salad, so I recommend you give it a try. This salad goes splendidly with a piece of freshly baked bread.
If you’re in the mood for something fresh and light, you’ve got to try this easy vegan warm salad recipe. It’s one of those “throw-together” meals I made with what I had in my pantry before my weekly shop, and it turned out so good! And if you’re after another quick, fuss-free dish, my zucchini scarpaccia - easy Italian tart in 30 minutes is a must-try. Both are perfect for those days when you want something delicious without spending hours in the kitchen.
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💗 Why This Recipe Works
✅ An easy vegetable dish (just roast and assemble)
✅ Healthy comfort food (feels indulgent but nourishing)
✅ Make-ahead meals (flavours improve overnight)
✅ Effortless entertaining (looks elegant with minimal work)
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
♻️ Substitutions
- Instead of 8 tablespoon olive oil, you can use less if you're watching calories. Just a drizzle works fine.
- Don't have aubergines? No problem, courgette will do the trick as well, due to their similarities.
- For tomatoes, you can use canned ones or cherry tomatoes if you're out of big ones.
- If you're missing fresh oregano, dried oregano from your spice rack is A-OK.
- No lemon around? Try a splash of vinegar or orange juice for that tangy kick.
- For Greek yoghurt, regular plain yoghurt does the job.
- If you don't have sesame seeds, skip them or use some crushed nuts for crunch.
📖 Variations
- Mediterranean Twist: Add some olives and feta cheese for a Mediterranean explosion.
- Herb Garden: Chop up some fresh herbs like basil or cilantro to give your salad a garden-fresh taste.
👩🍳 How To Make Roasted Eggplant with Yoghurt Sauce
Step 1: Cut the eggplant in half, then into thirds to get evenly sized strips.
Step 2: In a small bowl, mix 4 tablespoon of olive oil with garlic powder, chilli powder or smoked paprika, and a pinch of salt.
Step 3: Brush this mixture onto the aubergine wedges and roast them for 30-35 minutes until they’re tender.
Step 4: Grate tomatoes into a bowl to make pulp, then add garlic, most of the oregano, lemon juice, olive oil, salt, and pepper. Mix well.
Step 5: Toss the cooked aubergines in this tomato dressing.
Step 6: Spread the yoghurt on a serving dish and arrange the dressed aubergines on top.
Step 7: Drizzle any remaining dressing over the dish, and sprinkle with sesame seeds, oregano, or mint leaves. Finish with a drizzle of olive oil.
Step 8: Serve the aubergine dish with freshly baked pita bread and enjoy.
A full list of ingredients and instructions can be found in the recipe card below.
❓Roasted Eggplant with Yogurt Sauce FAQs
When you're roasting eggplant, you don't have to peel it. You can keep the skin on. It's okay to roast eggplant with its skin. This way, you'll get extra nutrition.
When we salt eggplant before roasting, it's like a magic trick for making it taste even better. Salting helps remove extra water and any bitterness, leaving us with yummy and tender eggplant. So, the next time you roast eggplant, remember to give it a little salt love for the best taste!
Soaking eggplant helps it become less bitter and more tender. It's like a little bath for the eggplant that makes it tastier. When you soak it, the eggplant absorbs water instead of oil during cooking, which is healthier and yummier. So, a quick soak before cooking can make your eggplant dishes even better!
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Roasted Eggplant Salad with Greek Yogurt
Ingredients
- 3 large eggplants cut into wedges
- 8 tablespoon olive oil 4 for roasting, 2 for dressing and 2 for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
- Salt and pepper
- 4 large ripe tomatoes grated (pulp only)
- 3 garlic cloves crushed or grated
- Large handful fresh oregano (or 1 tablespoon dried)
- Juice of ½ a lemon
- 1 cup Greek yogurt (or vegan yogurt)
- 2 teaspoon sesame seeds toasted
Instructions
- Preheat the oven to 200°C (fan). In a small bowl, mix 4 tablespoon of olive oil with garlic powder, chili powder or smoked paprika, and a pinch of salt. Brush the mixture all over the aubergine wedges and place them on a roasting tray. Roast in the oven for 30-35 minutes until the aubergines are tender.
- While the aubergines are roasting, grate the tomatoes into a large mixing bowl using the coarse side of a grater. This will create tomato pulp without the skin. Add the crushed or grated garlic, most of the oregano, lemon juice, remaining olive oil, and a pinch of salt and pepper to the bowl. Mix well to combine.
- Once the aubergines are cooked, toss them in the tomato dressing, ensuring they are fully coated.
- Spread the Greek yogurt onto a serving dish. Arrange the dressed aubergines on top of the yogurt. Drizzle any remaining dressing from the bowl over the dish.
- Sprinkle sesame seeds and the remaining oregano over the dish or mint leaves. Finish with a drizzle of olive oil.
- Serve the aubergine dish with freshly baked pita bread and enjoy.
Video
Notes
- Roast the eggplant until soft and golden for the best texture.
- Let the eggplant cool before mixing with the yogurt to keep it creamy.
- Use full-fat Greek yogurt for a richer flavor.
- Add extra herbs like parsley or mint for a fresh touch.
- Store leftovers in the fridge for up to 2 days.
Claudia Ciorteanu says
My family loved this!
Andréa says
Sounds delicious!
Mary says
Loved the grated tomato tip! I will be using that again. I just love the flavor combinations here.
Giangi Townsend says
Great recipe! Thank you
Mina says
Looks like a really good dish! I can't wait to try it.
Helen at the lazy Gastronome says
I love eggplant
Covita says
Always looking for interesting eggplant recipes. This one is delicious-5 stars
Bernice says
Such a wonderful arrangement of flavours and textures. Great dish!
Audrey says
Looks really good. I love eggplant all year round.
Liz says
This is my new favorite way to prepare eggplant! It's so delicious!
Mary says
Great smoky flavor in this dish. I love eggplant recipes this time of year!
Giangi Townsend says
What a fantastic recipe. Thank you for sharing.