Description
This dish features tender, smoky roasted eggplant and sweet peppers topped with a cool, tangy yogurt sauce and fresh herbs, creating a perfect balance of textures for a light dinner or side.
Ingredients
Scale
- 1 large globe eggplant ((about 1.5 lbs, sliced into ½-inch rounds))
- 3 large red bell peppers ((quartered))
- 1 cup plain whole-milk Greek yogurt
- 2 cloves garlic ((minced))
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cumin
- 2 tablespoons fresh dill ((chopped))
- 2 tablespoons fresh parsley ((chopped))
- 1 teaspoon honey or maple syrup ((optional))
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425°F. Slice eggplant and prepare peppers. Toss with oil, salt, and pepper. Arrange in a single layer on baking sheets.
- Roast for 20 minutes, rotate pans, then roast 15-20 minutes more until tender and charred. Let rest for 5 minutes.
- Steam peppers in a covered bowl for 10 minutes. Peel skins, chop peppers, and combine with eggplant on a serving platter.
- Whisk yogurt, garlic, lemon juice, cumin, and optional honey. Stir in half the herbs.
- Drizzle sauce over vegetables and garnish with remaining herbs. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dinner, side
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Do not freeze the assembled dish. Reheat vegetables gently and stir sauce before serving.