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Roasted Eggplant with Lemon-Yogurt Sauce

You may already know that June’s Eggplant Slices Cook-Program roasts eggplant until it’s tender and creamy, but did you know you could flavor the eggplant with garlic and other seasonings? Here we rub the eggplant with garlicky olive oil before roasting it and topping it with herbs and a lemony yogurt drizzle. Serve this Mediterranean-inspired dish as a side to your favorite roasted or grilled proteins, make it part of a mezze spread or add more greens and turn it into a big salad.

Prep Time — 20 min
Cook Time — 24 min
Servings — 2
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Ingredients

1 eggplant

1 teaspoon crushed garlic

¼ cup extra-virgin olive oil

¾ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes

1 lemon half

⅓ cup plain yogurt

3 tablespoons chopped green onion

⅓ cup roasted pistachios

¼ cup mint leaves

⅓ cup pomegranate seeds

small bowl

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Cut the eggplant

Cut the eggplant lengthwise into ½”-thick slices. Discard the stem end. Place the slices in a single layer on the June Pan. Reserve any slices that don’t fit for another use.

1 eggplant

knife

chopping board

June Pan

Start the garlic oil

Combine the garlic, olive oil, salt, pepper and red pepper flakes, if using, in a small bowl. Stir to combine.

¼ cup extra-virgin olive oil

1 teaspoon crushed garlic

¾ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes

small bowl

spatula

measuring spoons

liquid measuring cup

Divide the oil and brush the eggplant

Measure 1 tablespoon of the dressing (making sure to include some garlic) and place in a separate small bowl. Brush or spoon the remaining oil over the eggplant slices, then flip and brush the other side.

small bowl

pastry brush

tongs

Add the lemon

Place the lemon half cut-side up on the June Pan.

1 lemon half

Roast the eggplant and lemon

Place the June Pan on the middle shelf of the June Oven. Roast for 24 minutes, until the eggplant has browned and the lemon is lightly charred. June will notify you when the food is ready.

June Oven

Make the sauce

Combine the yogurt and the reserved garlic oil. Using tongs, squeeze the lemon half directly into the bowl. Stir to combine and add more salt and pepper to taste, if desired.

⅓ cup plain yogurt

Garnish and serve

Remove the food from the June Oven. Arrange the eggplant slices on a serving plate. Sprinkle the green onion, pistachios, mint leaves and pomegranate seeds over the eggplant. Drizzle the sauce over the eggplant. Serve warm or at room temperature.

3 tablespoons chopped green onion

⅓ cup roasted pistachios

¼ cup mint leaves

⅓ cup pomegranate seeds

measuring cups

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