Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Velvety roasted eggplant slices topped with a garlicky Greek yogurt sauce and toasted pine nuts for a rich, textured vegetarian dish. This greek-inspired vegetarian (vegetarian) ready in about 75 minutes blends divided extra virgin olive oil, divided sea salt, black pepper 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 210 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: 15 min Cook: 60 min Serves 4 Greek cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Arrange 2 sliced large eggplants (1/2-inch thick rounds) on a baking sheet, brush both sides with 3 tbsp extra virgin olive oil, and sprinkle with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Roast the eggplant slices in the oven for 1 hour, flipping halfway through, until soft and caramelized.
  3. Step 3: While the eggplants roast, combine 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp freshly squeezed lemon juice, 1/2 tsp sea salt, and 1 tbsp extra virgin olive oil in a small bowl. Mix well and refrigerate until serving.
  4. Step 4: In a small dry skillet over medium heat, toast 1/4 cup pine nuts for 3-4 minutes, stirring frequently, until golden and fragrant; remove from heat.
  5. Step 5: To serve, arrange roasted eggplant slices on a platter, spoon the garlic yogurt sauce evenly over them, and sprinkle toasted pine nuts and 1 tbsp chopped fresh mint leaves on top for brightness.

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Frequently asked questions

How long does Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts?

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 Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts?

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 Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts 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 Slow-Roasted Eggplant with Garlic Yogurt Sauce and Pine Nuts 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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