Herb-Roasted Eggplant with Tzatziki

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky roasted eggplant topped with a creamy tzatziki sauce, finished with a burst of lemon and dill for a Mediterranean delight. This Mediterranean-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs eggplant, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss eggplant with olive oil, garlic, dill, lemon juice, and sumac. Spread on a baking sheet and roast for 25-30 minutes until tender and charred.
  2. Step 2: In a bowl, mix tzatziki sauce with a splash of lemon juice. Set aside.
  3. Step 3: Toss roasted eggplant with red onion and serve with tzatziki sauce drizzled on top.

Frequently asked questions

How long does Herb-Roasted Eggplant with Tzatziki take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Eggplant with Tzatziki?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Herb-Roasted Eggplant with Tzatziki?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Eggplant with Tzatziki for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Eggplant with Tzatziki vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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