Berbere-Spiced Roasted Eggplant with Garlic Yogurt

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Roasted eggplant slices dusted with smoky berbere spice, served with a cooling garlic yogurt sauce for a flavorful vegetarian appetizer. This ethiopian-inspired vegetarian ready in about 40 minutes pairs large eggplants, olive oil, berbere spice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, sliced into 1/2-inch thick rounds large eggplants
• 4 tbsp olive oil
• 2 tbsp berbere spice
• 1 tsp salt
• 1 cup plain Greek yogurt
• 2, minced garlic cloves
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 2 large eggplants sliced into 1/2-inch rounds on a baking sheet. Brush each slice generously with 4 tbsp olive oil, then sprinkle evenly with 2 tbsp berbere spice and 1 tsp salt.
2. Step 2: Roast the eggplant slices in the preheated oven for 25-30 minutes, flipping halfway through, until tender and edges are caramelized and slightly crispy.
3. Step 3: While the eggplant roasts, combine 1 cup plain Greek yogurt with 2 minced garlic cloves and 1 tbsp fresh lemon juice in a small bowl. Stir well to form a creamy garlic yogurt sauce.
4. Step 4: Arrange the roasted eggplant slices on a serving platter, drizzle with the garlic yogurt sauce, and sprinkle 2 tbsp chopped fresh parsley over the top. Serve warm or at room temperature as a savory starter or side.