Roasted Eggplant & Red Onion with Greek Yogurt Dip

roasted eggplant kim kushner

I love a quick and easy side dish- and this one is a major crowd pleaser. Thinly sliced eggplant and red onions tossed together and roasted in the oven… The colors are sleek and lively, the flavors are bold and fresh. This is a prefect make-ahead dish, and works well with any variety of eggplant. The greek yogurt is a great accompanyment, not only to this dish, but to any grilled fish or vegetables. The cool silky yogurt is brought to life with fresh mint and parsley leaves, and sprinkled with crunchy, juicy pomegranate seeds. And, I can't forget to mention the golden drizzle of silan (date syrup) or honey… So good!

This recipe is super easy and you can also check out my QUICK VIDEO  to see how I made this dish using 2 types of eggplant (Italian eggplant and Thai eggplant)!

Roasted Eggplant with Yogurt, Silan and Pomegranate
Serves 8
1 eggplant, sliced widthwise into ¼ inch slices- or any eggplant variety
1 small red onion, thinly sliced
4 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
One 5 ounce container Greek yogurt
1 tablespoon finely chopped mint
2 tablespoon finely chopped Italian parsley
Juice from 1 lemon
seeds from 1 pomegranate
2 tablespoons silan (date syrup)
1 teaspoon chili flakes, optional
Preheat oven 425. Toss the eggplant and onions in the olive oil and season with salt and pepper. Place on a parchment lined baking sheet. Bake in oven 15 minutes, toss around, and bake an additional 10 minutes, until softened and golden. Meanwhile, in a small bowl, stir together the yogurt, mint, parsley, and lemon juice. Season with salt and pepper to taste. Place the eggplant and onion on a serving dish. Scoop the yogurt into the center of the dish, sprinkle with pomegranate seeds. Drizzle with silan and chili flakes.
roasted eggplant & red onions kim kushner roasted eggplant & red onions kim kushnerroasted eggplant & red onion