Roasted Eggplant and Tomatoes with Yogurt Dip at the Table

Roasted eggplant with tomatoes plated with silky yogurt dip and garnished withy zaatar

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 silky 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.

Roasted eggplant with tomatoes plated with creamy yogurt dip and garnished withy zaatar

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 go-to 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 silky.

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, crackly 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 go-to 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. Silky 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.

Plated eggplant, tomatoes and olives over creamy yogurt dip. Garnished with zaatar and fresh mint

Common Questions about Roasted Eggplants and Tomatoes and Yogurt Dip

Should I peel the eggplant before roasting?

Peeling the eggplant is optional and depends on personal preference — we happen to love it with the skin on! The skin is edible and contains nutrients, but if you prefer a softer texture or find the skin bitter, feel free to peel it before roasting.

Can I add other vegetables to roasted eggplant and tomatoes?

Absolutely! This dish is super customizable and pairs well with other vegetables like zucchini, bell peppers, or onions.

What herbs and spices go well with roasted eggplant and tomatoes?

Thyme and oregano are two of our favorites! Basil, rosemary, and crushed red pepper flakes also pair perfectly with the veggies.

How can I thicken a runny yogurt dip?

If your dip is too thin, try adding a spoonful of tahini or a bit of cream cheese to achieve a thicker consistency. Alternatively, use full-fat Greek yogurt, which naturally has a thicker texture.

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, tomates, and olives plated with creamy yogurt dip

the Ayyem kitchenServings: 4 servings

Prep: 10 mins
Cook: 40 mins
Total: 50 mins

This roasted eggplant with tomatoes is the reliable flavorful topping to this silky and cool yogurt dip. Email

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 silky.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

Equipment

1 Baking dish Cuisinart DLC-8SBCY Pro Custom 11-Cup Food Processor, Brushed Chrome

1 Food processor White Ruffle 16" Platter.

1 Serving Platter

Notes

If you want smaller pieces of eggplant, feel free to transfer this mixture to a cutting board and give it a rough chop. This will break it apart and create smooth and chunky pieces at the same time!