Easy and Tasty Eggplant Delight with Tomato-Onion Sauce
Roasted Eggplant with Tomato-Onion Sauce & Greek Yogurt
This wholesome, flavor-packed dish features tender roasted eggplant layered with a savory tomato-onion sauce and topped with a cool, creamy spoonful of Greek yogurt. It’s a go-to vegetarian meal that’s both hearty and refreshing—ideal for a busy weeknight or an easy weekend dinner.
🧾 What You’ll Need
| Ingredient | Amount |
|---|---|
| Eggplants | 2 |
| Onions, finely chopped | 2 |
| Tomatoes, chopped | 8 |
| Garlic, minced | 1 clove |
| Fresh parsley, chopped | To taste |
| Greek yogurt | For serving |
| Olive oil | As needed |
| Salt & pepper | To taste |
👩🍳 How to Make It
🔹 Step 1: Heat the Oven
Preheat to 200°C (400°F).
🔹 Step 2: Slice the Eggplant
Cut the eggplants into rounds or long strips. Lay them on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
🔹 Step 3: Roast to Perfection
Roast in the oven for 20–25 minutes, or until soft and golden brown.
🔹 Step 4: Cook the Sauce
In a skillet, warm olive oil over medium heat. Sauté onions until soft. Add garlic and cook for another minute. Stir in tomatoes, add salt and pepper, and simmer until the sauce thickens. Finish with chopped parsley.
🔹 Step 5: Plate & Serve
Arrange roasted eggplant on a serving dish. Spoon the warm tomato-onion sauce over each piece. Top with a dollop of Greek yogurt. Serve right away!
💡 Extra Tips
- Want some heat? Add chili flakes or a dash of smoked paprika to the sauce.
- Going dairy-free? Use a plant-based yogurt instead.
- Pair it with pita, couscous, or a crisp salad for a full meal.
