Roasted Eggplant with Lemon-Yogurt Sauce
Ingredients
-
1 eggplant
-
1 teaspoon crushed garlic
-
¼ cup extra-virgin olive oil
-
¾ teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon red pepper flakes
-
1 lemon half
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the eggplant
Cut the eggplant lengthwise into ½”-thick slices. Discard the stem end. Place the slices in a single layer on the June Pan. Reserve any slices that don’t fit for another use.
1 eggplant
knife
chopping board
June Pan
Start the garlic oil
Combine the garlic, olive oil, salt, pepper and red pepper flakes, if using, in a small bowl. Stir to combine.
¼ cup extra-virgin olive oil
1 teaspoon crushed garlic
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
small bowl
spatula
measuring spoons
liquid measuring cup
Divide the oil and brush the eggplant
Measure 1 tablespoon of the dressing (making sure to include some garlic) and place in a separate small bowl. Brush or spoon the remaining oil over the eggplant slices, then flip and brush the other side.
small bowl
pastry brush
tongs
Add the lemon
Place the lemon half cut-side up on the June Pan.
1 lemon half
Roast the eggplant and lemon
Place the June Pan on the middle shelf of the June Oven. Roast for 24 minutes, until the eggplant has browned and the lemon is lightly charred. June will notify you when the food is ready.
June Oven
Make the sauce
Combine the yogurt and the reserved garlic oil. Using tongs, squeeze the lemon half directly into the bowl. Stir to combine and add more salt and pepper to taste, if desired.
⅓ cup plain yogurt
Garnish and serve
Remove the food from the June Oven. Arrange the eggplant slices on a serving plate. Sprinkle the green onion, pistachios, mint leaves and pomegranate seeds over the eggplant. Drizzle the sauce over the eggplant. Serve warm or at room temperature.
3 tablespoons chopped green onion
⅓ cup roasted pistachios
¼ cup mint leaves
⅓ cup pomegranate seeds
measuring cups