Roasted Eggplant and Sweet Potatoes
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!
Servings: 6 eggplant boats
Calories: 185kcal
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.
Nutrition
Calories: 185kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 463mg | Potassium: 495mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10881IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg