Go Back
–+ servings
roasted eggplant halves with whipped goat cheese and yogurt cream.

Roasted Eggplant Recipe

Julia
Learn how to roast eggplant to perfection every time! It comes out golden and caramelized on the edges while staying soft and tender in the middle—no mushiness! Enjoy it as a side dish with yogurt dip, in salads, or mixed with pasta.
5 from 5 votes
Print Save Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine European, Mediterranean
Servings 4 eggplant boats
Calories 155 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

INGREDIENTS
  

For Roasted Eggplants

  • 2 medium eggplants
  • 4 teaspoon sesame oil, divided
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper, or to taste

For Yogurt Sauce

  • 1 teaspoon lemon juice, or lime
  • ¼ cup yogurt
  • ⅓ cup goat cheese

For Serving

  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon fresh cilantro, or parsley
  • 1 handful of raspberries, for garnish

INSTRUCTIONS
 

  • Preheat your oven to 400°F. Place a flat baking sheet with water in the bottom of the oven for added humidity - it helps keep the eggplant moist without making it mushy.
  • Cut 2 eggplants in half lengthwise and make criss-cross cuts on each half. Brush them with 2 teaspoons of sesame oil and generously season with salt (and pepper if desired).
    2 medium eggplants, 4 teaspoon sesame oil, ½ teaspoon salt to taste, ¼ teaspoon black pepper
  • Transfer to the oven and bake for 30-35 minutes until they turn golden brown and soft inside. To check for doneness, poke them with a wooden skewer - if they're soft but not mushy, they're ready.
  • While the eggplants are baking, prepare the yogurt sauce: whisk yogurt, goat cheese, and lemon juice until creamy. If you like, you can add a pinch more salt for taste, although goat cheese is already salted.
    ¼ cup yogurt, ⅓ cup goat cheese, 1 teaspoon lemon juice
  • Once the eggplants are done, brush them again with 2 teaspoons of sesame oil and to with the yogurt sauce. Serve with raspberries, cilantro, sea salt flakes, and sesame seeds.
    1 teaspoon toasted sesame seeds, 1 tablespoon fresh cilantro, 1 handful of raspberries, 4 teaspoon sesame oil

NOTES

  • To Store. After roasting, allow the eggplant to cool first and store in the refrigerator for 3-5 days.
  • Meal Prep. You can roast eggplant ahead of time, but avoid slicing and storing the raw slices as they'll turn brown.
  • To Freeze. You can freeze the eggplant halves for up to 3-4 months. BUT I don't recommend as the texture will be mushy after thawing. Fresh is best!
  • To Reheat. To warm up baked eggplant, preheat the oven to 350°F. This lower temperature prevents burning.
  • This recipe is gluten free, low carb and vegan if using other sauce or vinaigrette.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 155kcalCarbohydrates: 14gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 372mgPotassium: 559mgFiber: 7gSugar: 9gVitamin A: 271IUVitamin C: 6mgCalcium: 71mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!