Roasted Eggplant with Garden Ranch Yogurt Sauce (Edit recipe)

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This Roasted Eggplant with Garden Ranch Yogurt Sauce is one of those low effort recipes that turns out soooo good every time! Roasting brings out the best flavor in eggplant, and pairing it with a creamy herby sauce and a little crunch on top makes it my go to every time.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 2

Ingredients

Yogurt Sauce

.5 cup Greek Style Yogurt, Plain Unsweetened - Kite Hill
1 Tbsp Lemon Juice
1 tsp Organic Garden Ranch Seasoning Mix - Primal Palate
1 clove Garlic, minced
1 tsp Dill, Dried
1 Tbsp Chives
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roast the eggplant:
Preheat oven to 425°F.
Toss eggplant with olive oil + seasonings.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Make the sauce:
Mix all yogurt sauce ingredients until smooth and creamy.
Taste and adjust salt/lemon as needed.
Spread yogurt sauce on a plate or bowl, top with warm roasted eggplant.

Notes

Optional toppings:

Crumbled feta (or dairy-free feta)
Toasted pine nuts or chickpeas
Chili flakes or hot honey drizzle

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	12 g
Carbohydrates:	9 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	264 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.