Sumac-Spiced Roasted Eggplant with Yogurt Drizzle
Eggplant roasted until tender and smoky, tossed with sumac and herbs, then topped with a cooling yogurt sauce. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, olive oil, sumac 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 medium, sliced into 1/2-inch rounds eggplant
- 2 tbsp olive oil
- 1 tsp sumac
- 1/2 tsp dried mint
- 1/2 cup plain yogurt
- 1 tsp lemon zest
- 2 tbsp, chopped fresh dill
- 1/4 tsp salt
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss eggplant slices with 1 tbsp olive oil, salt, sumac, and dried mint. Arrange in a single layer on a parchment-lined baking sheet.
- Step 2: Roast for 20-25 minutes, flipping halfway, until edges are golden and tender when pierced with a fork.
- Step 3: While eggplant roasts, whisk together yogurt, lemon zest, and 1 tbsp chopped dill in a small bowl.
- Step 4: Transfer roasted eggplant to a serving platter. Drizzle generously with yogurt sauce and sprinkle with remaining chopped dill. Serve warm.
