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Charred eggplant with cool garlic yogurt and herbs. The kind of dish that disappears before it reaches the table.
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ingredients
🍆 PRODUCE
•
3 large eggplants
•
4 garlic cloves (2 for roasting, 2 for yogurt)
•
Juice of 1 lemon
•
Fresh parsley and mint for serving
🥛 DAIRY
•
1.5 cups thick Greek yogurt
🌿 SPICES & SEASONING
•
1 tsp ground cumin
•
½ tsp smoked paprika
•
Salt
•
Black pepper
🫙 PANTRY
•
Olive oil
•
1 tbsp tahini (optional, adds depth)
Chios
Roasted Eggplant with Garlic Yogurt
Charred eggplant with cool garlic yogurt and herbs.
Charred eggplant with cool garlic yogurt and herbs. The kind of dish that disappears before it reaches the table.
Ingredients
🍆 PRODUCE
— 3 large eggplants
— 4 garlic cloves (2 for roasting, 2 for yogurt)
— Juice of 1 lemon
— Fresh parsley and mint for serving
🥛 DAIRY
— 1.5 cups thick Greek yogurt
🌿 SPICES & SEASONING
— 1 tsp ground cumin
— ½ tsp smoked paprika
— Salt
— Black pepper
🫙 PANTRY
— Olive oil
— 1 tbsp tahini (optional, adds depth)
Prep
🍳 EQUIPMENT / PANS NEEDED
— Baking sheet or open flame/grill — for charring eggplant.
— Colander — for draining roasted eggplant.
— Medium bowl — for yogurt sauce.
🔪 PREP FIRST
🍆 EGGPLANT PREP
— Pierce eggplants all over with a fork or knife — 10–12 times each.
— 👉 This prevents them from bursting in the oven.
— Rub lightly with olive oil.
🧄 GARLIC YOGURT PREP
— Finely grate or crush 2 garlic cloves.
— Mix into yogurt with lemon juice, salt, and tahini if using.
— Refrigerate until serving.
Method
STEP 1 — CHAR THE EGGPLANT
— Option A — Open flame:
— Place eggplants directly over a gas burner on medium-high.
— Turn with tongs every 4–5 minutes.
— Cook 20–25 minutes until completely collapsed and skin is blackened.
— Option B — Oven:
— Roast at 450°F on a baking sheet for 40–45 minutes, turning once.
— You're looking for:
— Completely collapsed flesh
— Deep charred skin
— Smoky aroma
STEP 2 — DRAIN THE EGGPLANT
— Place charred eggplants in a colander.
— Let drain and cool for 15 minutes.
👉 Draining removes bitterness and excess liquid.
STEP 3 — SCOOP & SEASON
— Cut eggplants in half and scoop out flesh.
— Discard skins.
— Roughly chop — keep some texture, don't mash completely.
— Season with:
— 1 tsp cumin
— ½ tsp smoked paprika
— Salt and pepper
— A drizzle of olive oil
STEP 4 — ASSEMBLE
— Spread garlic yogurt across the base of a serving plate.
— Spoon roasted eggplant over the yogurt.
— Finish with:
— Fresh parsley and mint
— A final drizzle of olive oil
— Optional pinch of smoked paprika for color
Chef's Note: The char is not optional — it's the flavor. Under-roasted eggplant tastes flat. Cook until it completely collapses.