Calling all eggplant lovers! If you’re a fan of this versatile veggie, then you’re in for a treat with our Roasted Eggplant and Tomatoes with Yogurt Dip recipe!
Imagine tender eggplant slices, roasted to perfection alongside juicy tomatoes and briny olives. Each bite is bursting with flavor, thanks to a tantalizing blend of garlic and herbs that’ll have your taste buds singing with delight.
But that’s not all! To take this dish to the next level of creamy goodness, we serve it over a luscious yogurt dip. The cool and tangy yogurt perfectly complements the savory roasted veggies, creating a symphony of flavors that’ll leave you craving more.
Whether you’re looking for a flavorful appetizer to impress your guests or a satisfying side dish for your next meal, this recipe has got you covered.
Table of Contents
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!
- 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.
How to Make Yogurt Dip
- Add Greek yogurt, cream cheese, sour cream, garlic, salt, pepper, lemon juice, and zest to the bowl of a food processor.
- Pulse until smooth and creamy.
How to Assemble Roasted Eggplant and Tomato with Yogurt Dip
- On a large platter (approximately 12-in) spoon the yogurt dip in a thin even layer.
- Spoon the roasted eggplant and tomato on top. Sprinkle with fresh mint.
- Optional Garnishes: thin slices of cucumber slices, extra virgin olive oil and za’atar.
What to serve this with
This dip is an absolute dream when paired with warm pita bread, crispy pita chips, fluffy naan, or any good crusty bread you have on hand. And for those with dietary restrictions, fear not! Feel free to swap in your favorite gluten-free bread to keep the party going for everyone.
Garnishes
This yogurt dip with roasted eggplant and tomatoes is a flavor explosion all on its own. Creamy yogurt meets savory roasted veggies for a taste sensation that’s simply irresistible.
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.
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 and Tomatoes with Yogurt Dip
Ingredients
Roasted Eggplant and Tomatoes
- 1 cup cherry tomatoes
- 1 chopped and cubed eggplant
- 1/2 cup kalamata olives
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cloves peeled garlic option to give a rough chop
- 3 Tablespoons extra virgin olive oil
Yogurt Dip
- 4 ounces room temperature cream cheese
- 1 cup plain full-fat greek yogurt option to use low-fat
- 1/4 cup sour cream
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest approximately half a lemon
- 3 Tablespoons extra virgin olive oil
- 6 leaves fresh mint sliced thin
- 1 teaspoon 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.1 cup cherry tomatoes, 1 chopped and cubed eggplant, 1/2 cup kalamata olives, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 4 cloves peeled garlic, 3 Tablespoons extra virgin olive oil
- 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.4 ounces room temperature cream cheese, 1 cup plain full-fat greek yogurt, 1/4 cup sour cream, 2 teaspoon lemon juice, 1 teaspoon lemon zest, 3 Tablespoons extra virgin olive oil
- 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.6 leaves fresh mint, 1 teaspoon Za'atar
Video
Equipment
Notes
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
