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Roasted Eggplant and Tomatoes with Yogurt Dip

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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.

Roasted eggplant with tomatoes plated with creamy yogurt dip and garnished withy zaatar

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!

  1.  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.
  2. Bake for 35-40 minutes or eggplant is tender. Set aside to slightly cool.Baking dish of eggplant, tomatoes and olives

How to Make Yogurt Dip

  1. Add greek yogurt, cream cheese, sour cream, garlic, salt, pepper, lemon juice + zest in the bowl of a food processor.
  2. Pulse until smooth and creamy.

How to Assemble Roasted Eggplant and Tomato with Yogurt Dip

  1. In a large platter (approximately 12-in) spoon the yogurt dip in a thin even layer.
  2. Spoon the roasted eggplant and tomato on top. Sprinkle with fresh mint.
  3. Optional Garnishes: thin slices of cucumber slices, extra virgin olive oil and za’atar.
Baking dish of eggplant, tomatoes, and kalamata olives.

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.

Plated eggplant, tomatoes and olives over creamy yogurt dip. Garnished with zaatar and fresh mint

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, tomates, and olives plated with creamy yogurt dip

Roasted Eggplant and Tomatoes with Yogurt Dip

Food Dolls
This roasted eggplant with tomatoes is the perfect flavorful topping to this creamy and cool yogurt dip.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, appetizer party, dinner
Cuisine American, arab food, middle eastern, middle eastern food
Servings 4
Calories 411 kcal

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

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

Serving: 4g | Calories: 411kcal | Carbohydrates: 15g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 673mg | Potassium: 502mg | Fiber: 5g | Sugar: 8g | Vitamin A: 771IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 1mg
Keyword dip recipe, easy eggplant recipe, eggplant recipe, roasted eggplant, roasted eggplant and yourt dip, roasted tomatoes and eggplant, yogurt, yogurt dip
Tried this recipe?Let us know how it was!

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