Roasted Baby Eggplant w/ Tahini Yogurt Sauce

baby eggplant with mango

These little ones tasted as beautiful as they look. Perfectly roasted baby eggplant topped with a black pepper tahini yogurt sauce, diced mango cucumber and mint salad, and toasted walnuts to finish it all off. Perfect starter, appetizer, or side dish for a hearty meal. Definitely a simple dish to impress!

Roasted Baby Eggplant with Tahini Yogurt & Mango Garnish


10 baby eggplants, washed and halved
salt to taste
cracked black pepper to taste
olive oil to drizzle

for yogurt sauce:
3/4 cups plan non-fat yogurt
1/2 tbs tahini sauce
1/4 tsp black pepper
juice from 1/2 a small lemon
pinch of salt
pinch of garlic powder

for mango salad:
1 mango, diced
2 tsp white vinegar
1 tsp olive oil
1 persian cucumber, diced
1 plum tomato, diced
3-4 fresh mint leaves, chopped

1/3 cup walnuts


  1. Preheat oven to 350 F. On an oiled baking sheet place eggplant cut side up and drizzle with olive oil, salt, and pepper.
  2. Put into the oven for about 45 minutes until softened and lightly browned. *Serve warm.*
  3. While that is baking prepare your sauce by combining all the yogurt sauce ingredients in a bowl and whisking well.
  4. In a separate bowl combine the mango salad ingredients and mix.
  5. Roast walnuts in a small dry, heavy skillet for 1 to 2 minutes stirring and tossing frequently for even roasting. Remove from pan to let cool then roughly chop and set aside for later use.
  6. When the eggplants are finished roasting remove from the oven and assemble your dish by applying a dollop of yogurt on the warm eggplant then topping it off with some mango salad and toasted walnuts. Do this for all the eggplants until ingredients are done.
  7. Garnish with more mint leaves, serve, and enjoy! *

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