Roast Eggplant With Tahini Yogurt Sauce

Roast Eggplant With Tahini Yogurt Sauce

This is easily one of my favorite ways to cook eggplant. A simple roast eggplant with tahini yogurt sauce is one of the easiest ways to cook an eggplant, and one of the most delicious. In fact from start to finish it takes just about 20 minutes! This is a popular Middle Eastern / Mediterranean style of cooking eggplant, so it’s a great appetizer or side for your cross-cultural themed dinner parties or events!

Previously on this blog I have done a few other eggplant recipes. However both my soy sauce roast eggplant and my eggplant balsamic glassa recipes use cubed eggplant pieces. This recipe is even easier because you cook the eggplant in halves, so it makes for a much better presentation.

How To Roast Eggplant

eggplant on baking tray halved and scored

Here’s the easiest way to roast an eggplant. Using a sharp knife cut the eggplant in half and then score the inside. Be careful not to break through the skin. Then, lay on a parchment lined baking tray.

scored eggplant with olive oil and seasonings

Next drizzle over a generous amount of olive oil. Eggplants are giant sponges so you will see it get absorbed quite quickly. Don’t worry, just drizzle some more over. Then sprinkle on salt and freshly cracked black pepper. I use about a tablespoon of olive oil per eggplant. It may sound like a lot, but eggplants really need it.

roasted eggplant

Place the tray with the eggplant halves into an oven preheated to 175c or 250f. Let them roast for about 12-15 minutes, or until the top begins to blacken. Then you can remove the tray and plate the roast eggplant with the tahini yogurt sauce.

Quick And Easy Tahini Yogurt Sauce

yogurt tahini sauce ingredients

This really tasty tahini yogurt sauce is perfect with this roast eggplant recipe. However it is also great with plenty of other things like crudite, pasta, salads and more! You can whisk this up in just a few minutes so it is perfect timing to make it while the eggplant is in the oven.

Tahini Yogurt Sauce Ingredients

1 cup (250 ml) Yogurt – the best would be Greek stye yogurt but you can use regular if that’s all you can find.

1/2 cup (120 ml) Olive Oil – try to use good quality extra virgin olive oil if you can, as this sauce is not being cooked.

1 generous tbsp Tahini – you can add more to taste later if you feel it needs it, but start with 1 tbsp for now.

3 cloves Garlic – minced

1 tbsp Lemon Juice

Pinch of Salt – adjust to taste after whisking.

yogurt tahini sauce in a bowl with a whisk

In a bowl add all the ingredients and whisk to combine. Depending on the tahini you use, you may find the dressing too thick and not drizzly enough. This is okay, just add a tbsp of water at a time until you get to your desired consistency.

tasty and drizzly tahini yogurt sauce

I find the perfect consistency is when the sauce drizzles off the whisk similar to cake batter. This recipe makes more sauce than you will need, but it stores very well in a tight jar in the fridge for at least a couple weeks.

Plating The Roast Eggplant With Tahini Yogurt Dressing

Roast Eggplant With Tahini Yogurt Sauce

Plating this roast eggplant is quite simple. In fact, I’ve ordered this exact dish in multiple countries and they all tend to plate it the same way. Lay down the eggplant on a plate, drizzle over the tahini yogurt sauce, spoon over some freshly chopped tomato, and sprinkle over a bit of sumac. How easy is that? Enjoy!

roast eggplant middle eastern

Roast Eggplant with Tahini Yogurt Sauce

This easy recipe for a tasty Middle Eastern style roast eggplant with tahini yogurt sauce is sure to be a hit at your next party. Plus, the sauce can be used in plenty of other recipes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 6 people
Calories 322 kcal


  • 1 Baking Tray
  • 1 Knife
  • 1 Bowl
  • 1 Whisk
  • 1 Oven


  • 3 large Eggplants cut in half and scored without breaking the skin
  • 6 tbsp Olive Oil
  • 1 large Tomato chopped
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper Freshly cracked-to taste
  • Sumac optional, to taste

Tahini Yogurt Sauce

  • 1 cup Yogurt 250 ml – Greek yogurt is best, but all will work
  • 1 tbsp Tahini can always add more if needed, but start with 1 generous tablespoon
  • 3 cloves Garlic minced
  • 1 tbsp Lemon Juice
  • 1/2 cup Olive Oil 120 ml – use a high quality extra virgin olive oil if possible
  • Salt adjust to taste


  • Place the halved and scored eggplants on a baking tray. Drizzle generously with olive oil, then sprinkle over the salt and black pepper.
  • Place tray into an oven preheated to 175c or 250f for 12-15 minutes, or until the tops begin to blacken.
  • While the eggplant is roasting in the oven you can make the tahini yogurt sauce. In a bowl just whisk together all of the ingredients until a smooth consistency. If it is not as thin as you would like, add a tbsp of water at a time until you get the desired consistency.
  • Plate the eggplant half and drizzle over about a tbsp of the tahini yogurt sauce. Spoon over some chopped fresh tomato and a sprinkling of sumac to taste. Enjoy!
Keyword Israeli, Middle Eastern, Roast Eggplant, Tahini, Vegetarian

Roast Eggplant With Tahini Yogurt Sauce

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