Instructions
Prep the eggplant:
Cut eggplants in half lengthwise. Score the flesh in a crisscross pattern (don’t cut through the skin).
Salt generously and let sit 15–20 mins to draw out moisture. Pat dry.
Roast:
Preheat oven to 425°F (220°C).
Drizzle eggplants with olive oil, season with pepper.
Roast cut-side up for ~35–40 minutes until golden, soft, and slightly caramelized.
Garlic yogurt:
Mix yogurt with garlic, salt, and lemon juice. Chill until serving.
Chili oil:
Heat olive oil in a small pan.
Add chili flakes, paprika, and any spices you like. Sizzle gently for ~1 min (don’t burn it!). Set aside.
Assemble:
Spread garlic yogurt on a plate, top with roasted eggplant halves.
Drizzle chili oil over, sprinkle with herbs, nuts, and cheese if using.
It’s silky, spicy, tangy, crunchy—it hits every texture and flavor. Want a quicker version or maybe vegan swaps too?
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