Roasted Eggplant and Tomatoes with Yogurt Dip

Roasted Eggplant, tomates, and olives plated with creamy yogurt dip

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5 from 2 votes

Roasted Eggplant and Tomatoes with Yogurt Dip

This roasted eggplant with tomatoes is the perfect flavorful topping to this creamy and cool yogurt dip.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, appetizer party, dinner

Cuisine: American, arab food, middle eastern, middle eastern food

Keyword: dip recipe, easy eggplant recipe, eggplant recipe, roasted eggplant, roasted eggplant and yourt dip, roasted tomatoes and eggplant, yogurt, yogurt dip

Servings: servings

Author: Food Dolls

Equipment

Ingredients

Roasted Eggplant and Tomatoes

1 cup cherry tomatoes
1 chopped and cubed eggplant
1/2 cup kalamata olives
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
4 cloves peeled garlic option to give a rough chop
3 Tablespoons extra virgin olive oil

Yogurt Dip

4 ounces room temperature cream cheese
1 cup plain full-fat greek yogurt option to use low-fat
1/4 cup sour cream
2 teaspoon lemon juice
1 teaspoon lemon zest approximately half a lemon
3 Tablespoons extra virgin olive oil
6 leaves fresh mint sliced thin
1 teaspoon Za'atar

Instructions

Roasted Eggplant and Tomatoes

Preheat oven to 375 degrees F. In a large baking dish or a sheet pan add tomatoes, eggplant, olives, thyme, oregano, salt, pepper, garlic, and olive oil. Toss everything together and spread in a single layer.
1 cup cherry tomatoes, 1 chopped and cubed eggplant, 1/2 cup kalamata olives, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 4 cloves peeled garlic, 3 Tablespoons extra virgin olive oil
Bake for 40 minutes or until eggplant is tender. Set aside to slightly cool. *See Note Below.

Yogurt Dip

Add all the ingredients in the food processor. Pulse until smooth and creamy.
4 ounces room temperature cream cheese, 1 cup plain full-fat greek yogurt, 1/4 cup sour cream, 2 teaspoon lemon juice, 1 teaspoon lemon zest, 3 Tablespoons extra virgin olive oil
To assemble, plate your yogurt dip in a large platter. Spoon the roasted eggplant and tomato on top. Sprinkle with fresh mint. Optional Garnishes with cucumber slices, extra virgin olive oil and za'atar.
6 leaves fresh mint, 1 teaspoon Za'atar

Video

Notes

If you want smaller pieces of eggplant, feel free to transfer this mixture to a cutting board and give it a rough chop. This will break it apart and create smooth and chunky pieces at the same time!

Nutrition