Roasted Eggplant with Yogurt-Tahini Sauce
A light dish that is wonderful with warm bread for dinner.
Roasted eggplant is one of the quiet stars of the Levantine table — humble on its own, unforgettable once it turns golden and silky in the heat. In this version the slices are salted first to draw out any bitterness, then brushed with olive oil and roasted in the oven or air fryer until tender and caramelised at the edges. What lifts it is the sauce: cool yogurt loosened with nutty tahini, brightened by a squeeze of lemon and a single crushed clove of garlic. Spooned generously over the warm slices and scooped up with bread, it is the kind of simple mezze that makes an ordinary dinner feel generous and rooted in home.
How to Prepare
Slice the eggplant, sprinkle with salt and let it sit a few minutes, then pat dry.
Brush with olive oil and roast (in the oven or air fryer) until golden and tender.
Whisk the yogurt, tahini, crushed garlic, lemon and salt into a smooth sauce.
Arrange the roasted eggplant on a plate and drizzle generously with the yogurt-tahini sauce.
Serve warm or at room temperature with bread.
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Salting the eggplant first removes excess moisture and bitterness.
Ingredient Swaps
Use thick or Greek-style yogurt for a richer, more scoopable sauce, or thin it with a splash of water for a looser drizzle.
Adjust the tahini to taste — a little less for a lighter sauce, the full 3 tablespoons for a nuttier one.
Prefer a milder garlic note? Use half a clove; for a bolder kick, keep the full crushed clove.
No oven? Roast the eggplant in the air fryer instead — both give golden, tender slices.
If you like it tangier, add an extra squeeze of lemon to the sauce.
Common Questions
Can I make the yogurt-tahini sauce ahead of time?
Yes — whisk the sauce (yogurt, tahini, crushed garlic, lemon and salt) up to a day ahead and keep it covered in the fridge, then give it a quick stir before drizzling, as it may thicken as it sits. Roast the eggplant fresh so it stays golden and tender.
Do I really need to salt the eggplant first?
It is worth it — salting the slices for a few minutes draws out excess moisture and any bitterness, and patting them dry afterwards helps them roast golden instead of steaming.
Oven or air fryer — which is better?
Either works. Brush the slices with olive oil and roast until golden and tender — the air fryer is quicker, while the oven is easier for a larger batch. Reckon on about 25 minutes of cooking.
Should I serve it warm or cold?
Serve it warm or at room temperature, with bread for scooping. It is lovely as a mezze alongside other small plates.
How do I store leftovers?
Keep the eggplant and the sauce in separate covered containers in the fridge for a day or two, and drizzle the sauce on just before serving so the eggplant does not go soggy. Bring the eggplant back to room temperature or warm it gently first.
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