This Mediterranean Eggplant recipe is roasted until tender and golden. The eggplant is served with a Lemon Yogurt sauce. Topped with chopped pistachios and fresh mint, it is light enough for a summer lunch and easy enough to serve as a side dish any night of the week.
A drizzle of olive oil, a sprinkle of salt, and a hot oven bring out the natural sweetness of the eggplant. Paired with a cool yogurt sauce and finished with a little crunch and fresh herbs, this dish brings balance and contrast. This Mediterranean roasted eggplant is perfect for a side dish like the Roasted Mini Peppers, or made into a main course with a few additions.
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Roasting vegetables is my favorite side dish for any meal. You will also love the Roasted Heirloom Carrots, Roasted Brussels and Carrots, as well as the Roasted Green Beans. You can use the Lemon Yogurt Sauce on any of these or feel free to use the Lemon Tahini Sauce.
Ingredients
You will need the following ingredients to make this roast eggplant:
Ingredient Notes
- Eggplant - Many people are either intimidated by eggplant or unsure how to roast eggplant without bitterness or sogginess, but it is a staple in Mediterranean cuisine. Use the Italian globe eggplant in this recipe. I tested this recipe both peeling and salting the eggplant. I found that you didn't need to do either, and you will get a creamy, delicious result.
See the recipe card for quantities.
Variations
Variations:
- Yogurt sauce - Use labneh instead of Greek yogurt for a thicker spread or use a Greek Tzatziki Sauce.
- Nuts -Swap toasted pine nuts or almonds if preferred.
- Herbs -Try fresh parsley or basil in place of mint.
- Make it a meal - Serve over quinoa, lentils, or rice for a heartier dish.
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How To Make Mediterranean Eggplant: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 425℉. Slice the eggplant into rounds. Place on a parchment paper lined sheet pan.
Brush with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the flesh is golden and soft with the edges browned. Cool slightly.
Step 2: While the eggplant is roasting make the sauce.
Place the yogurt, feta, mint, garlic, lemon zest, and lemon juice into the bowl of a food processor or blender. Blend until smooth. Set aside.
Step 3: In a skillet or oven, roast the pistachios until lightly golden. Chop and set aside.
Chop extra mint for the topping.
Step 4: Place the eggplant on a plate or in a bowl.
Spoon the lemon yogurt sauce over the top.
Top with the mint, pistachios, and olive oil (if using). Serve.
Recipe Tips
- Use parchment paper for easy cleanup and to prevent sticking.
- Don't skimp on olive oil. Eggplant soaks it up, and it helps create that golden surface.
- Serve warm or at room temperature for the best flavor and texture.
Confidence Tip
Let it rest for a few minutes after roasting so it holds together when topped with the yogurt sauce.
Do you love this lemon feta sauce? Try it on Zucchini With Feta! I also love eggplant so I made this Sicilian Caponata and this Eggplant Parm.
I also love serving this as a side dish to recipes like the Za'atar Chicken.
Frequently Asked Questions
Yes. Roast and refrigerate it for up to two days. Reheat the eggplant in the oven at 350°F until warmed through before adding the sauce and toppings.
No. The skin helps the eggplant hold its shape while roasting and is soft enough to eat once cooked.
Yes! You can make the sauce up to three days ahead. This Lemon Yogurt Sauce is a delicious condiment for side dishes and grilled meat and fish.
Main Course Meals To Pair
Let me know your thoughts on this Mediterranean Eggplant by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Mediterranean Eggplant (With Lemon Yogurt Sauce)
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Equipment
Ingredients
- 2 medium globe eggplants
- 3 tbsps extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Lemon Yogurt Sauce
- ½ cup greek yogurt
- ½ cup feta cheese crumbled
- 1 clove of garlic coarsely chopped
- 1 lemon zested and juiced
- ½ cup fresh mint lightly chopped
Topping
- ¼ cup pistachios roasted and chopped
- ⅛ cup mint chopped, for garnish
- extra-virgin olive oil drizzled, optional
Instructions
Roast The Eggplant
- Preheat the oven to 425℉.
- Slice the eggplant into rounds that are at least an inch in depth.2 medium globe eggplants
- Place on a parchment paper lined sheet pan.
- Brush with olive oil and season with salt and pepper.3 tbsps extra-virgin olive oil, ½ teaspoon ground black pepper, 1 teaspoon kosher salt
- Roast for 25-30 minutes, or until the flesh is golden and soft with the edges browned. Cool slightly.
Make the Lemon Yogurt Sauce
- While the eggplant is roasting make the sauce.
- Place the yogurt, feta, mint, garlic, lemon zest, and lemon juice into the bowl of a food processor or blender. Blend until smooth. Set aside.½ cup greek yogurt, ½ cup feta cheese, 1 clove of garlic, 1 lemon, ½ cup fresh mint
Toppings
- In a skillet or oven, roast the pistachios until lightly golden. Chop and set aside.¼ cup pistachios
- Chop extra mint for the topping.⅛ cup mint
Assemble
- Place the eggplant on a plate or in a bowl.
- Spoon the Lemon Yogurt sauce over the top.
- Top with the mint, pistachios, and olive oil (if using). Serve.extra-virgin olive oil
Josephine Zimmerman says
What would make this recipe over 20 carbs?
Gwen Wolken says
Hi Josephine! Thanks for asking. I did run the recipe through my nutrition calculator once again just to make sure before I answered you. The recipe calls for a Lemon sauce. The sauce contains whole fat Greek yogurt and full fat Feta cheese. It's also brushed with olive oil and topped with some olive oil. So it's all in the fats. If you want to make this low carb, spray the eggplant with olive oil and omit the sauce. I would just squeeze lemon juice over the roasted eggplant and omit the pistachios.
Gwen Wolken says
My favorite way to use eggplant!