If you are an eggplant fan, then we definitely think you should give this recipe a try! Roasted eggplant with tomatoes, and olives with seasoned with garlic and herbs is bursting with flavor! Served over a creamy yogurt dip.
Table of Contents
If you are always looking for a fun dip recipe to try, this one will not disappoint. It has a Middle Eastern vibe with lots of color of fresh flavors!
How to Make Roasted Eggplant and Tomatoes
We absolutely love eggplant. It is one of our favorite vegetables, Mom always made growing up, and to be honest, we did not like it until we were older. Now we can appreciate any good eggplant recipe!
- 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.
- Bake for 35-40 minutes or eggplant is tender. Set aside to slightly cool.
How to Make Yogurt Dip
- Add greek yogurt, cream cheese, sour cream, garlic, salt, pepper, lemon juice + zest in the bowl of a food processor.
- Pulse until smooth and creamy.
How to Assemble Roasted Eggplant and Tomato with Yogurt Dip
- In a large platter (approximately 12-in) spoon the yogurt dip in a thin even layer.
- Spoon the roasted eggplant and tomato on top. Sprinkle with fresh mint.
- Optional Garnishes: thin slices of cucumber slices, extra virgin olive oil and za’atar.
What to serve this with
This dip is amazing with warm pita bread, pita chips, naan chips, naan bread, or any good crusty bread! Feel free to use any gluten-free bread that you can find!
Garnishes
This yogurt dip with the roasted eggplant and tomatoes can be served as is, and it’s delicious!
As an option, top it with cucumber slices, an extra drizzle of extra virgin olive oil and a sprinkle of za’atar. Za’atar gives it a lemony and earthy flavor, which is a great contrast to the flavors of the roasted veggies and cool yogurt dip.
What is Za’atar
Za’atar is a popular spice blend in the Middle East. Typically a blend of oregano, thyme, marjoram, sumac, basil, and sesame seeds. Every region makes it slightly different. Some add more of each herb. Za’atar is very earthy, lemony, salty, and packs an umami flavor. The sesame seeds are toasted for a nice crunch. Za’atar really brings this Whipped Feta with Roasted Tomatoes to life.
Other dip recipes to try
Whipped Feta with Roasted Tomatoes and Chickpeas
Whipped Feta with Roasted Olives
Whipped Feta with Batata Harra (Middle Eastern Potatoes)
Roasted Eggplant and Tomatoes with Yogurt Dip
Ingredients
Roasted Eggplant and Tomatoes
- 1 chopped and cubed eggplant
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt more or less to taste
- 1/2 tsp freshly ground black pepper
- 4 cloves peeled garlic option to give a rough chop
- 1/2 cup kalamata olives
Yogurt Dip
- 4 oz room temperature cream cheese
- 1 cup plain full-fat greek yogurt option to use low-fat
- 1/4 cup sour cream
- 2 tsp lemon juice
- 1 tsp lemon zest approximately half a lemon
- 3 tbsp extra virgin olive oil
- 6 leaves fresh mint sliced thin
- 1 tsp 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.
- 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
