Eggplant and Tomato Bake with Garlic Yogurt and Dill Oil
A comforting Mediterranean-style baked dish of silky roasted eggplant and sweet tomatoes layered with garlic-infused yogurt and drizzled with herby dill oil. It’s warm, aromatic, and perfect as a vegetarian main or side. The dish combines soft textures with rich flavors, all brightened by the fresh, zesty dill oil and cool, tangy yogurt.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
For the Eggplant & Tomato Bake:
2 medium eggplants, cut into ½-inch rounds
3 large ripe tomatoes, sliced into thick rounds
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
For the Garlic Yogurt:
1 cup plain Greek yogurt
1 garlic clove, finely grated or mashed
1 tbsp lemon juice
Salt, to taste
For the Dill Oil:
3 tbsp olive oil
2 tbsp fresh dill, finely chopped
1/2 tsp lemon zest
Optional: a pinch of chili flakes (omit if avoiding spice)
Instructions:
1. Prepare the Eggplant:
Preheat oven to 425°F (220°C).
Sprinkle eggplant slices with salt and let them sit for 15 minutes to draw out bitterness. Pat dry with paper towels.
2. Roast the Vegetables:
On a parchment-lined baking tray, lay out the eggplant and tomato slices in a single layer.
Drizzle with olive oil, sprinkle oregano, salt, and pepper.
Roast for 30–35 minutes, flipping eggplant halfway through, until golden and tender.
3. Make the Garlic Yogurt:
In a bowl, mix Greek yogurt, grated garlic, lemon juice, and salt.
Chill in the fridge until ready to serve.
4. Make the Dill Oil:
In a small pan or saucepan, gently warm the olive oil (do not boil).
Stir in chopped dill and lemon zest.
Let it sit off the heat for a few minutes to infuse.
5. Assemble the Dish:
On a serving platter or individual plates, layer roasted eggplant and tomatoes.
Spoon garlic yogurt over the warm vegetables.
Drizzle with dill oil just before serving.
Notes & Tips:
Eggplant Tip: Salting the eggplant helps remove bitterness and ensures a better texture after roasting.
Yogurt Option: You can use labneh or a mix of yogurt and sour cream for a thicker sauce.
Add Protein: Serve with poached eggs, chickpeas, or lentils for a heartier meal.
Serve Warm or Room Temp: This dish holds up well either way — perfect for prep ahead.
❓ Frequently Asked Questions (FAQ):
Q: Can I make this vegan?
A: Yes! Use a plant-based yogurt (like coconut or almond yogurt) and ensure your dill oil is infused gently without burning.
Q: Can I use cherry tomatoes instead of large tomatoes?
A: Absolutely. Slice them in half and roast cut-side up for a sweeter, more intense flavor.
Q: What can I serve this with?
A: Try it with warm pita, herbed couscous, bulgur, or lentil salad.
Q: How long will leftovers last?
A: Store assembled leftovers in the fridge for up to 2 days. Garlic yogurt and dill oil can be stored separately for up to 3 days.
️ Nutritional Information
Calories: 250 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 5 g
Sugar: 7 g
Sodium: 330 mg
Calcium: 120 mg