Smoky Roasted Eggplant Steaks with Garlic Yogurt
Eggplant's main-character moment. Thick-cut slabs roast until the edges caramelize and the middle turns custardy, then get draped in garlic yogurt and toasted spices. Vegetarian enough for Meatless Monday, dramatic enough for company.
The salting question
Skip it. Modern eggplant is bred mild, and salting steals the moisture you need for a creamy interior. Score the flesh in a crosshatch, oil it generously, and let the oven do the work.
Ingredients
- 2 large eggplants, cut lengthwise into 1.5-inch steaks
- 1 cup full-fat yogurt; 1 garlic clove, grated; squeeze of lemon
- 1 teaspoon smoked paprika; 1 teaspoon ground cumin, toasted
- Good olive oil, flaky salt, torn mint and parsley to finish
Method
- Heat the oven to 425°F. Score the flesh of each steak in a crosshatch, brush all over with olive oil, and season.
- Roast cut-side down on a parchment-lined sheet for 20 minutes. Flip, roast 15–20 more until deeply golden and collapse-tender.
- Stir the yogurt with garlic, lemon, and salt. Swirl onto a platter, lay the steaks on top.
- Dust with the smoked paprika and cumin, scatter the herbs, and finish with another thread of olive oil.
Look for heavy, glossy eggplants in our Produce aisle — and read more about building meals around vegetables in Nutrition & Health.
