Simple Roasted Eggplant w/ Raita

we had one unused eggplant and I didn’t want to make eggplant parmesan (again). with a nod to fine cooking & cowgirl chef, I attempt what I thought was one of the most simple & elegant preparations of the orb that I’d seen. delicious & decadent while still being disciplined. beautiful flavors.

Simple Roasted Eggplant w/ Raita



  • eggplant
  • 1 large eggplant
  • 1/2 cup good quality olive oil
  • sea salt, to taste
  • cracked black pepper, to taste
  • thyme, 1/2 cup fresh
  • raita
  • 1/2 cup, greek yogurt
  • 1 lemon, juice of
  • 1 teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • 1 tablespoon mint, chopped
  • 1 teaspoon dill, chopped
  •  sea salt, to taste


  • preheat oven to 450°
  • slice eggplant in half, lengthwise.
  • slice deep, diagonal crosshatches in eggplant
  • salt eggplant and let sit for 10-30 minutes, drawing out water
  • drizzle eggplant with olive oil
  • add salt, pepper and 1/2 of the fresh thyme
  • roast in oven for 25 minutes
  • while roasting oven, combine raita ingredients, mix well & refrigerate until serving
  • turn eggplant so they are face down and roast for another 12 minutes
  • pull out eggplant, place on elongated serving dish to cool
  • top with raita and serve




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