Oven-Roasted Eggplant with Tahini Yogurt Sauce

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

Roasted eggplant slices drizzled with a creamy tahini yogurt sauce, finished with fresh herbs for a wholesome Greek-inspired vegetarian dish. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 30 minutes blends olive oil, salt, plain Greek yogurt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 20 min Serves 4 Greek cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet and brush both sides with 3 tbsp olive oil. Sprinkle 1 tsp salt evenly over slices.
  2. Step 2: Roast eggplant in the oven for 20 minutes, flipping once halfway through, until the slices are tender and golden brown on edges.
  3. Step 3: While eggplant roasts, whisk together 1/2 cup plain Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl until smooth and creamy.
  4. Step 4: Arrange roasted eggplant on a serving platter and drizzle the tahini yogurt sauce evenly over the top.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.

Frequently asked questions

How long does Oven-Roasted Eggplant with Tahini Yogurt Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oven-Roasted Eggplant with Tahini Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oven-Roasted Eggplant with Tahini Yogurt Sauce?

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 Oven-Roasted Eggplant with Tahini Yogurt Sauce 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 Oven-Roasted Eggplant with Tahini Yogurt Sauce 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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