Baked Aubergine with Yogurt Dressing
Baked Aubergine with Yogurt Dressing is a healthy and easy-to-make dish. Tender roasted aubergine slices topped with a creamy garlic and herb yoghurt dressing. Perfect for a light lunch or side dish!
I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.
This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Easy Tuna Rice Salad, Grilled Eggplant Salad, Turkish Borek with meat and cheese or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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Why you’ll love this recipe
This recipe for Baked Aubergine with Yogurt Dressing is a hit because it’s quick, easy, and uses basic ingredients. Aubergine and yoghurt are a delightful combination, and the dish is made even tastier with garlic and fresh herbs.
It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.
Expert Tips
Use Greek Yogurt: Opt for Greek yoghurt for a thicker, creamier dressing. Add a splash of lemon juice for extra tang.
Roast the Garlic: Roast garlic cloves in foil with olive oil for a sweeter, mellower taste. Bake alongside the aubergine for best results.
Substitutions
- Aubergines (eggplants): Use zucchinis or butternut squash.
- Olive oil: Replace with vegetable oil or coconut oil.
- Greek yogurt: Substitute with regular yogurt or vegan yogurt.
- Garlic cloves (crushed): Use garlic powder or shallots.
- Salt and pepper: Use herb salt or seasoned salt.
- Paprika: Replace with cumin, smoked paprika, or chili powder.
- Chopped parsley: Substitute with cilantro, dill, or basil.
- Salmon fillets: Use chicken breasts, tofu, or trout fillets.
- Lemon juice: Substitute with lime juice or white wine vinegar.
How to make baked aubergine with yoghurt dressing
Check out this step-by-step guide to make this tasty recipe. The photos make it simple to follow along.
Prepare the aubergines by scoring the halves lengthwise and crosswise about 1 cm deep. For slices, cut off the stem and slice lengthwise into 1/2-inch thick pieces.
Place aubergine flesh-side down in a bowl of cold water and soak for 5 minutes. Soaking helps to remove any bitter compounds.
Lay aubergines on a brown baking sheet and brush with olive oil. Coat evenly and sprinkle with salt and pepper.
While the aubergines are baking, prepare the yogurt dressing. In a small bowl, mix Greek yogurt, crushed garlic, paprika, chopped parsley, and a pinch of salt and pepper until well combined.
A full list of ingredients and instructions can be found in the recipe card below.
Baked Aubergine Variations
Aubergine Parmigiana: Layer baked aubergine slices with tomato sauce, mozzarella, and Parmesan cheese. Bake until the cheese is melted and bubbly for a hearty, satisfying dish.
Stuffed Aubergine: Halve the aubergine lengthwise and scoop out the flesh. Sauté the flesh with onions, garlic, and your choice of vegetables. Fill the shells with the mixture, top with cheese if desired, and bake until tender.
Greek Moussaka: Layer baked aubergine with ground meat (lamb or beef), tomatoes, onions, and spices. Top with a creamy béchamel sauce and bake until golden brown.
Middle Eastern Baba Ganoush: Roast aubergines until the skin is charred and the flesh is soft. Remove the skin, mash the flesh, and mix with tahini, garlic, lemon juice, and olive oil. Season with salt and pepper.
Aubergine Roll-ups: Slice aubergine into thin strips, brush with olive oil, and grill or bake until tender. Spread a filling like herbed ricotta or roasted vegetables on each strip, roll up, top with cheese or breadcrumbs, and bake until golden.
Eggplant Salad: Roast or grill eggplant until tender, then remove the skin and mash or chop the flesh. Mix with other ingredients for a Mediterranean or Middle Eastern-inspired dish, such as baba ghanoush or mutabbal.
Try these variations to enjoy aubergine in new and exciting ways!
Soaking eggplants in water before cooking???
Aubergines, also known as eggplants, are often soaked in water before cooking for a couple of reasons:
- Reducing bitterness: Soaking aubergines draws out bitter compounds, making them taste better. This works well for different varieties and freshness levels.
- Preventing oil absorption: Soaking helps reduce the amount of oil aubergines absorb when cooking. This prevents greasy results, especially when pan-frying or deep-frying.
It’s important to note that not all recipes require soaking aubergines. If you’re making a dish where the bitterness or excess oil absorption is not a concern or if the recipe specifically instructs otherwise, you can skip the soaking step.
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Serving options
When serving Baked Aubergine with Yogurt Dressing, here are some options:
Main Course: Serve warm or cold, with a side salad or crusty bread. Garnish with yogurt dressing, fresh herbs (like parsley, mint, or coriander), and toasted nuts or seeds. This dish serves 3-4 people as a main or 5-6 as a side, depending on aubergine size and appetite.
Side Dish: Pair with grilled meats, especially lamb. Cut into pieces, drizzle with yogurt dressing, and top with chopped herbs and lemon juice. It also goes well with herby couscous.
Appetizer: Cut into bite-sized pieces, top with yogurt dressing, and garnish with fresh herbs. Serve with toothpicks.
Mezze Platter: Include as part of a Mediterranean spread with hummus, falafel, tabbouleh, olives, and pita bread. For extra color and flavor, add pomegranate seeds.
Feel free to swap cumin powder for paprika, za’atar, coriander powder, or a drizzle of lemon and nigella seeds.
FAQs for Baked Aubergine with Yogurt Dressing
Can I use a different type of yogurt?
- Yes, regular yogurt or Greek yogurt works. Greek yogurt will be thicker and creamier.
Can I prepare the yogurt dressing in advance?
- Yes, you can make it up to 2 days ahead and store it in the fridge.
How should I store leftovers?
- Store leftover aubergine and yogurt dressing separately in the fridge. The aubergine lasts about 3 days but is best enjoyed fresh.
Can I freeze the baked aubergine?
- Yes, but it might become softer when thawed. For best results, enjoy it fresh or store in the fridge.
What can I serve with this dish?
- It pairs well with grilled meats, herby couscous, or as part of a mezze platter.
How can I make this dish vegan?
- Use a vegan yogurt substitute for the dressing and ensure all seasonings and garnishes are vegan-friendly.
Other Aubergine recipes you may like
- Grilled Eggplant with Yogurt Sauce
- Chickpea Ratatouille: A Delicious Vegan Dish
- Easy Grilled Eggplant Salad
- Shakshuka
Looking for more? Check out +54 Best Mains Easy Recipes!
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Baked Aubergine with Yogurt Dressing
Equipment
- Baking sheet or baking dish: To bake the aubergine slices or halves, you’ll need a baking sheet or a baking dish large enough to accommodate them.
- Cutting board: Use a cutting board to slice the aubergine and any other vegetables or herbs you may want to add.
- Mixing bowl: For preparing the yogurt dressing, you’ll need a mixing bowl to combine the ingredients.
- Oven: This recipe requires baking the aubergine, so you’ll need an oven to cook it.
Ingredients
- 2 aubergines eggplants
- Olive oil
- 6 tbsp Greek yogurt
- 2 garlic cloves crushed
- Salt and pepper to taste
- 1 tsp paprika
- A small bunch of chopped parsley
- 2 pieces of salmon fillets
- lemon juice to serve
Instructions
- Preheat your oven to 400°F (200°C).
- Start by preparing the aubergines. For roasting aubergine halves (as shown in the video), make lengthwise and crosswise scores using a knife, going about 1 cm deep. If you prefer sliced aubergine, cut off the stem and slice them lengthwise into 1/2-inch thick pieces. If you prefer smaller portions, you can also cut them into rounds.
- Add the aubergine with the flesh down in a bowl filled with cold water and let the them soak for 5 minutes. Soaking helps to draw out any bitter compounds present in the aubergine.
- Lay the aubergines on a brown baking sheet and brush or sprinkle with olive oil. Make sure to coat them evenly. Sprinkle some salt and pepper on each slice.
- Place the salmon fillets, skin side down on a piece of brown baking paper, damped in water and crinkled so it can take the shape you need easily, turning the sides up, so the juices from salmon don’t combine with the aubergines. Season with salt and pepper and add them to the baking tray.
- Place the baking sheet with the aubergines and salmon fillets in the preheated oven. Bake for about 25-30 minutes, or until the aubergines and salmon are tender and golden brown. Flip the aubergine halfway through the cooking process to ensure even browning.
- While the aubergines are baking, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt, crushed garlic cloves, paprika, chopped parsley and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined.
- Once the aubergines and salmon fillets are ready, remove them from the oven and let them cool slightly.
- To serve, arrange the baked aubergine slices on a serving platter or individual plates together with a piece of salmon. Drizzle the creamy yogurt dressing over the top of aubergines. Add some lemon juice on top of the salmon. Sprinkle with more chopped parsley for added freshness and a pop of color.
- Enjoy the delicious combination of flavors and textures in this baked aubergine dish! It can be served as a side dish, appetizer, or even as a light main course.
