Roasted Eggplant with Lemon-Yogurt Sauce

You may already know that June’s Eggplant Slices Cook-Program roasts eggplant until it’s tender and creamy, but did you know you could flavor the eggplant with garlic and other seasonings? Here we rub the eggplant with garlicky olive oil before roasting it and topping it with herbs and a lemony yogurt drizzle. Serve this Mediterranean-inspired dish as a side to your favorite roasted or grilled proteins, make it part of a mezze spread or add more greens and turn it into a big salad.

Prep Time — 20 min
Cook Time — 24 min
Servings — 2

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

Tools

  • tongs

  • measuring cups

  • measuring spoons

  • spatula

  • chopping board

  • knife

  • June Pan

  • pastry brush

  • liquid measuring cup

  • 2 small bowls

  • June Oven