Roasted Baby Eggplants

Name: Roasted Baby Eggplants
Prep time: 10 min
Cook time: 40 min
Yield: 6 people
Ingredients: 16 baby eggplants, cut in half; 2 tablespoon olive oil; big pinch salt; pinch black pepper; 1 teaspoon sumac, optional; 1 head garlic; drizzle olive oil; 1/3 cup labneh; 2/3 cup plain or greek yogurt; 1/4 teaspoon dried mint; 1/4 teaspoon salt

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Prep Time
10 mins
Cook Time
10 mins
Servings
6 people
Calories
372 kcal
Course
Side Dish
Cuisine
Middle Eastern

Roasted Baby Eggplants

Gavin Ward

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Caramelized roasted baby eggplants with Middle Eastern spices, served with a garlic yogurt dip.

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Ingredients

Servings

For the roasted baby eggplant:

16 baby eggplants, cut in half
2 tablespoon olive oil
big pinch salt
pinch black pepper
1 teaspoon sumac, optional

For the garlic yogurt sauce:

1 head garlic
drizzle olive oil
1/3 cup labneh
2/3 cup plain or greek yogurt 6oz, 170g
1/4 teaspoon dried mint
1/4 teaspoon salt

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Instructions

For the roasted eggplant:

Preheat oven to 400F (200C) . Line a baking sheet with parchment paper.
Place the eggplants on a tray, and drizzle the cut halves generously with olive oil, and sprinkle with salt and pepper. Transfer to the baking sheet, cut side down.
Cut the very top horizontally off the head of garlic to slightly expose the cloves, and drizzle with olive oil. Wrap in aluminum foil to cover,and place on the tray of the eggplants.
Roast the eggplants and the garlic for 35-40 minutes, flipping the eggplants over halfway through, or until eggplants are caramelized, golden brown and tender if poked with a fork.
Carefully remove from baking tray and place on serving platter. Sprinkle with sumac.

For the garlic yogurt sauce:

Carefully squeeze out the roasted garlic cloves in a small bowl. Add the rest of the sauce ingredients and mix to combine well. Drizzle with olive oil and garnish with fresh mint if desired. Serve alongside the roasted eggplant to dip the eggplant in.

Notes

Air frying the eggplant: You may have to do this in batches though. Preheat air fryer to 375F (190C), and air fry for 10-15 minutes or until caramelized.
Ingredient notes:
Sumac is a Middle Eastern spice that gives a great pop of flavor. If you can't find it, feel free to leave it out or substitute with another spice.
You can substitute labneh for sour cream or extra yogurt.
If you want to use regular eggplant: Cube the eggplant and salt with the eggplant cubes and letting them sit 15 minutes to draw out the bitterness, then using as directed in the recipe. You'll roast them for less, probably 25-30 minutes until caramelized.
Storing leftovers:
Leftover eggplant will last 2-3 days in the fridge- you can warm it slightly in the microwave or a hot oven, or eat leftovers cold.

Nutrition Information

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Calories 372kcal (19%) Carbohydrates 74g (25%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 4mg (1%) Sodium 138mg (6%) Potassium 2855mg (82%) Fiber 37g (148%) Sugar 45g (90%) Vitamin A 311IU (6%) Vitamin C 27mg (30%) Calcium 156mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 372 kcal

% Daily Value*

Calories	372kcal	19%
Carbohydrates	74g	25%
Protein	14g	28%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	4mg	1%
Sodium	138mg	6%
Potassium	2855mg	61%
Fiber	37g	148%
Sugar	45g	90%
Vitamin A	311IU	6%
Vitamin C	27mg	30%
Calcium	156mg	16%
Iron	3mg	17%