Roasted Eggplant with Garlic Yogurt and Za'atar
This Turkish eggplant yogurt recipe is made by roasting eggplants in the oven and mixing them with a quick and easy to make garlic yogurt recipe. It can be served as a salad (or "meze", as we call it) or as a dip with crackers or pita chips/bread on the side.
Servings 4 servings
- 4 medium size eggplants
- 1 cup yogurt
- 3-4 cloves garlic pressed through a garlic press
- 1 tablespoon olive oil plus more to drizzle at the end
- 3 tablespoons lemon juice freshly squeezed
- Coarse salt
- 1/4 teaspoon black pepper
- 1 teaspoon za’atar
- 1/4 cup Italian parsley chopped
- Pita bread
Pre-heat the oven to 450 degrees.
Use a fork to poke holes on eggplants. 6-7 holes on each eggplant should be fine. Place them on sheet pan and roast for 40-45 minutes, turning them after the first 20 minutes to ensure even roasting. Take them out of the oven and set aside to cool.
In the mean time, place yogurt, garlic, olive oil, lemon juice, 1 teaspoon salt and pepper in a large bowl. Mix until thoroughly combined. Cover it with plastic wrap and place in the fridge.
When eggplants are cool enough to handle, cut them diagonally. Using a dinner spoon, scoop the flesh out (if it is still too hot you can do this under cold running water) and place it in a large bowl.
Mix it with the garlic- yogurt mixture. Taste for seasoning and add more, if necessary.
Place it in a serving bowl. Sprinkle it with za’atar and chopped parsley.
If preferred, lightly drizzle with extra virgin olive oil. Serve with pita bread.
Calories: 190kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 1185mg | Fiber: 14g | Sugar: 19g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 125mg | Iron: 1mg