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Roasted Pepper and Eggplant Yogurt Sauce

A creamy, tangy sauce with silky roasted eggplant, sweet charred peppers, cumin and fresh mint, great spooned over roasted or raw vegetables.

Roasted Pepper and Eggplant Yogurt Sauce

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • ½ medium250 gEggplantcut into 1-inch cubes
  • 3 cloves9 gGarlicunpeeled cloves
  • 1 tbsp15 gOlive oil
  • 1 tsp2 gGround cumin
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gLemon juice
  • 1 tbsp chopped6 gFresh mintchopped
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
  2. Toss the eggplant and garlic cloves with the olive oil and cumin, then spread them on the pan with the red bell pepper halves skin side up.
  3. Roast for 25 to 30 minutes, until the pepper skins are blistered and the eggplant is soft and browned.
  4. Move the pepper to a bowl, cover for 10 minutes, then peel off the skins; squeeze the garlic from its skins.
  5. Finely chop the pepper, eggplant and garlic together on a board, or mash them in a bowl, for a chunky texture.
  6. Stir in the Greek yogurt, lemon juice, salt and black pepper until creamy.
  7. Fold in the mint and serve at room temperature or chilled with vegetables.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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