Roasted Eggplant With Garlic Yogurt

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash the eggplants and pat them dry. Slice each eggplant in half lengthwise.

3. Using a sharp knife, score the flesh of each eggplant half in a crisscross pattern, being careful not to cut through the skin.

4. Brush the flesh of the eggplants with olive oil and sprinkle with salt and pepper.

5. Place the eggplant halves, flesh side down, on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and lightly browned.

6. While the eggplants are roasting, prepare the garlic yogurt. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Mix well and adjust seasoning to taste.

7. Once the eggplants are done roasting, remove them from the oven and let them cool slightly.

8. Using a spoon, carefully scoop out the softened flesh of the eggplants, leaving a thin border along the skin to maintain their shape.

9. Place the eggplant flesh in a mixing bowl and roughly mash it with a fork. Season with salt and pepper to taste.

10. To serve, spoon a generous amount of the garlic yogurt mixture onto each eggplant half. Top with a sprinkle of freshly chopped parsley for a pop of color and freshness.

11. Serve the roasted eggplant with garlic yogurt immediately while still warm, allowing the creamy yogurt to mingle with the smoky, roasted eggplant flavors for a delightful culinary experience.