If you’re looking for a simple yet elegant dish bursting with flavor, this Roasted Eggplant and Sweet Potatoes recipe is perfect for you! The velvety roasted eggplant pairs beautifully with the sweetness of the sweet potatoes, and the garlicky yogurt sauce adds a creamy, tangy touch. A final sprinkle of crispy onions adds the perfect crunch!
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Reasons to love this recipe
- It's Simple: The ingredients are straightforward and there are no complicated steps.
- Perfect Balance of Flavors: The velvety eggplant and sweet potatoes are drizzled with the tangy, creamy garlic yogurt sauce. Yum!
- Crispy Texture: The crispy onions on top add the perfect crunch, balancing the soft, roasted veggies.
- Impress Your Guests: Like this Veal Chops in Mushroom Sauce dish, the elegant presentation and unique flavor profile make it a perfect dish for dinner parties or special occasions.
Ingredients
- Japanese Eggplant: This variety of eggplant is smaller and more tender than regular eggplants. It has a mild, slightly sweet flavor and a smooth, creamy texture when roasted. We'll be cutting it into boat-like pieces like the zucchini in these Mushroom and Hummus Zucchini Boats.
- Sweet Potatoes: The naturally sweet potatoes bring a comforting, caramelized flavor when roasted. Their soft texture contrasts beautifully with the eggplant.
- Garlic Yogurt Sauce: This creamy sauce combines yogurt, garlic and a touch of lemon. It adds a rich element to the dish.
- Crispy Onions: We use store-bought crispy onions, like in this Crispy Onion Shrimp Lettuce Tacos recipe and this Sweet and Crunchy Beet Salad. They add a nice crunch.
Substitutions and variations
- Eggplant: If you're not a fan of eggplant zucchini can be a great substitute.
- Sweet Potato: For a slightly different flavor and texture, roast carrots in place of sweet potatoes. They’ll bring a bit of sweetness and a nice bite when roasted. If you want a root vegetable with a unique flavor, parsnips add a slightly peppery, sweet taste and pair well with the other ingredients.
- Yogurt Sauce Substitutes: For a richer, slightly tangier sauce, substitute sour cream for yogurt. If you're looking for a dairy-free option, try using this Cilantro Lime Tahini Sauce.
- Topping Variations: Try adding toasted pine nuts, almonds, or walnuts for a nutty crunch.
- Add Feta Cheese: Crumbled feta adds a creamy, salty touch.
- Add Pomegranate Seeds: For a burst of color and a sweet-tart pop, sprinkle some pomegranate seeds (like in this Burrata Bruschetta recipe) over the dish before serving.
- Add Heat: Spice things up with a pinch of chili flakes, cayenne pepper, or a dash of hot sauce in the yogurt sauce.
Preparation
STEP1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
STEP 2: Prepare the eggplants
Cut each Japanese eggplant in half crosswise, then slice each half lengthwise to create 4 pieces per eggplant. Score the flesh in a crisscross pattern and place the eggplant pieces flesh side up on the parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
STEP3: Prepare sweet potatoes and bake
Dice the sweet potatoes into 1-inch cubes. Place them next to the eggplant on the baking sheet. Toss them with olive oil, garlic powder, smoked paprika, salt, and pepper, and spread the cubes out in a single layer. Roast the vegetables in the oven for 30 minutes.
STEP 4: Make the sauce
While the vegetables roast, prepare the sauce. In a small bowl, mix the yogurt with garlic, lemon juice, dill, and a pinch of salt. Taste and adjust the seasoning if needed. Set aside.
STEP5: Assemble the dish
Once the vegetables are roasted, let them cool slightly. Arrange the eggplant pieces on a serving platter, then spoon the roasted sweet potatoes over the eggplants. Drizzle with the creamy garlic yogurt sauce, and finish with crispy onions and a sprinkle of chopped cilantro.
Top Tips
- Make sure the eggplant and sweet potatoes have enough space on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Scoring the flesh of the eggplant not only helps it cook evenly but also allows it to absorb the seasonings and sauce better.
- To make sure your crispy onions stay crunchy, sprinkle them on the dish right before serving to prevent them from getting soggy.
- For a creamier sauce, choose full-fat Greek yogurt.
- If you prefer a thinner sauce, you can add a little water or lemon juice to reach your desired consistency.
Frequently Asked Questions
Yes, you can roast the sweet potatoes and eggplant in advance. Just reheat them in the oven before serving, then top with the yogurt sauce and garnishes.
Soaking eggplant before roasting is optional since modern varieties like Japanese eggplant are less bitter. However, soaking or salting can help reduce bitterness in older or larger eggplants and improve texture by removing excess moisture. If you like, soak sliced eggplant in salted water for 20-30 minutes or sprinkle with salt, let them sit, then rinse and pat dry before roasting. Keep in mind that even after rinsing, the eggplant will absorb a small amount of salt during soaking, so you may need to use less salt when seasoning.
Sweet potatoes don’t have to be crispy to be delicious. Their natural sweetness and soft, caramelized texture when roasted can be just as enjoyable. In fact, a tender, slightly caramelized interior with a lightly golden exterior is often preferred for this dish.
Serving suggestions
Serve the roasted vegetables at room temperature, as a main dish paired with a side of warm pita bread or crusty sourdough to scoop up the sauce and veggies. Pair it with a simple green salad or quinoa for a more filling meal. Serve it with roasted or grilled chicken, lamb, or fish. Serve alongside a grain pilaf, couscous, or herbed rice. Or, serve it as an appetizer alongside other appetizers, including this Cinnamon Pineapple and Beef Appetizer and this Sun-Dried Tomato and Mango Crostini appetizer.
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Recipe
Roasted Eggplant and Sweet Potatoes
Equipment
- Small mixing bowl to make the sauce
Ingredients
For the eggplant
- 2 Japanese eggplants (rinsed and dried)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1.5 tablespoon olive oil (or just enough to lightly coat the surface)
For the sweet potatoes
- 2 medium sweet potatoes (skin on)
- 1.5 tablespoon olive oil (enough to coat evenly)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the sauce
- 1 cup plain Greek yogurt
- 1 large garlic clove (minced)
- ¼ teaspoon salt
- 1 tablespoon lemon juice (from fresh lemon)
- 1 tablespoon fresh dill (optional, chopped)
To garnish
- ¼ cup crispy onions
- 1 tablespoon cilantro (chopped)
Instructions
- Cut each Japanese eggplant in half crosswise, then slice each half lengthwise to create 4 pieces per eggplant. Score the flesh in a crisscross pattern and place the eggplant pieces flesh side up on a parchment-lined baking sheet.2 Japanese eggplants
- Season the flesh of the eggplant with salt and pepper and drizzle with olive oil.¼ teaspoon salt, ¼ teaspoon ground black pepper, 1.5 tablespoon olive oil
- Peel (if desired) and dice the sweet potatoes into 1-inch cubes.2 medium sweet potatoes
- Place the potatoes next to the eggplant on the baking sheet. Toss them with olive oil, salt, pepper, garlic powder, and smoked paprika, ensuring they are evenly coated. Spread the cubes out in a single layer.1.5 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
- Roast the vegetables in the oven for 30 minutes.
- While the vegetables roast, prepare the sauce. In a small bowl, mix the yogurt with garlic, salt, lemon juice, and dill. Taste and adjust the seasoning if needed. Set aside.1 cup plain Greek yogurt, 1 large garlic clove, ¼ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon fresh dill
- Once the vegetables are roasted, let them cool slightly. Arrange the eggplant pieces on a serving platter, then spoon the roasted sweet potatoes over the eggplants. Drizzle with the creamy garlic yogurt sauce, and finish with crispy onions and a sprinkle of chopped cilantro.¼ cup crispy onions, 1 tablespoon cilantro
Notes
- Make sure the eggplant and sweet potatoes have enough space on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Scoring the flesh of the eggplant not only helps it cook evenly but also allows it to absorb the seasonings and sauce better.
- To make sure your crispy onions stay crunchy, sprinkle them on the dish right before serving to prevent them from getting soggy.
- For a creamier sauce, choose full-fat Greek yogurt.
- If you prefer a thinner sauce, you can add a little water or lemon juice to reach your desired consistency.
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