Roasted Baby Eggplant
Serves 2
15 mins prep
25 mins cook
40 mins total
Golden and caramelized on the outside, with a velvety inside that practically melts in your mouth, these Roasted Baby Eggplants with yogurt cream strike the perfect balance between crispy and cool.
Yogurt Sauce
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The Eggplant
Note: you can use any eggplant of choice but the bake time will depend on the size so keep an eye on them. I used fairy eggplants but any small ones will work. Also, if you don't want to score each halve, you don't have to.
Wash and dry the baby eggplants. Cut each one in half and optionally, score each halve. I like to score the inside of the eggplant making lengthwise cuts all the way to the end, followed by diagonal cuts with a knife. You should have a diamond or a square pattern.
Add a pinch of salt onto each one and a nice drizzle of olive oil on a baking sheet. Place each halve on the oiled baking sheet, flat side down.
Bake at 425F (220C) until golden. Mine took 25-30 min but keep an eye on them as the bake time will depend on the size and oven.
Yogurt Sauce
In the meantime make the yogurt sauce. To a bowl, add: yogurt, salt, garlic, dill, and water if needed to thin it out. Mix well. Don't forget to taste and adjust for salt in small increments any time you cook or make sauces until desired saltiness.
Take the eggplant out of the oven, arrange on a plate and drizzle the sauce on top! Enjoy.
