Roasted Eggplant with Curried Yogurt

Tender roasted eggplant slices layered with tangy curried yogurt, topped with crispy spiced onions, toasted almonds, and fresh pomegranate seeds for crunch and brightness.

Why You'll Love Roasted Eggplant with Curried Yogurt

The eggplant roasts for 40 to 45 minutes until deep golden, the onions fry until crisp, and the yogurt gets its tang from curry powder and lime.

Tips and Tricks

• For even roasting, flip eggplant slices halfway through baking.
• Toast cumin and coriander seeds gently to unlock their flavor before crushing.

Variations

• Use plain yogurt instead of Greek yogurt for a lighter sauce.
• Add a drizzle of good-quality olive oil over the finished dish for extra richness.

Substitutions

• Sunflower or grapeseed oil can replace avocado oil for roasting.
• Toasted pine nuts or walnuts can substitute for almonds.

Best served with

• Crusty bread or warm flatbreads to soak up the yogurt sauce.
• A fresh herb salad or roasted meats.

How to Store Leftovers

• Store in airtight containers in the fridge for up to 3 days. Reheat gently to avoid toughening the eggplant.

Common Questions

Roasted Eggplant with Curried Yogurt

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Tender roasted eggplant slices layered with tangy curried yogurt, topped with crispy spiced onions, toasted almonds, and fresh pomegranate seeds for crunch and brightness.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 1511

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 large Eggplants
• 7 tablespoon Avocado Oil
• Kosher Salt to taste
• Freshly Ground Black Pepper to taste
• ⅔ cup Greek-Style Yogurt
• 2 teaspoon Curry Powder divided
• 1 large Lime 1 teaspoon zest + 2 teaspoon juice
• 1 medium Onion thinly sliced
• ¼ cup Sliced Almonds
• ½ teaspoon Cumin Seeds toasted and lightly crushed
• ½ teaspoon Coriander Seeds toasted and lightly crushed
• ¼ cup Pomegranate Seeds

Equipment

• Large Mixing Bowl
• Zester or microplane
• Large frying pan
• Baking sheet lined with parchment paper

Method

 

1. Preheat oven to 450°F.
2. Using a vegetable peeler, peel alternating strips of skin from the eggplants to create a striped pattern of black skin and white flesh.
3. Cut eggplants crosswise into ¾-inch rounds and place in a large bowl.
4. Add 5 tablespoon avocado oil, kosher salt (½ tsp), and several grinds of black pepper. Toss to coat evenly.
5. Spread eggplant slices in a single layer on a parchment-lined baking sheet. Roast for 40-45 minutes, turning once if desired, until dark golden brown and tender. Set aside to cool.
6. In a small bowl, mix Greek yogurt with 1 teaspoon curry powder, lime juice, a generous pinch of kosher salt, and freshly ground pepper. Refrigerate until ready to serve.
7. Heat remaining 2 tablespoon avocado oil in a large frying pan over medium-high heat. Add thinly sliced onion and fry, stirring frequently, for about 8 minutes until soft and deep golden brown.
8. Stir in remaining 1 teaspoon curry powder, sliced almonds, and a pinch of salt. Cook for 2 more minutes until almonds are lightly toasted. Remove from heat and transfer to a bowl.
9. To serve, arrange roasted eggplant slices on plates. Spoon curried yogurt sauce generously over the eggplant. Top with the spiced onion and almond mixture.
10. Sprinkle with toasted cumin seeds, coriander seeds, pomegranate seeds, and lime zest. Serve immediately while warm.

Nutrition

Calories: 1511kcalCarbohydrates: 103gProtein: 35gFat: 116gSaturated Fat: 15gPolyunsaturated Fat: 17gMonounsaturated Fat: 77gCholesterol: 9mgSodium: 95mgPotassium: 3504mgFiber: 48gSugar: 61gVitamin A: 456IUVitamin C: 35mgCalcium: 401mgIron: 6mg

Notes

Storage: the roasted eggplant and curried yogurt both keep in separate airtight containers in the fridge for 3-4 days, reheat the eggplant in the oven so it doesn't turn mushy. The spiced onions and almonds are best fresh, they lose their crunch fast, so add them right before serving if you're eating leftovers.

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