Eggplant with Yogurt (Melitzana me Giaourti)

This simple eggplant and yogurt dish is a perfect example of a Greek salata — a dish served alongside the meal, often at room temperature or cold.

Unlike melitzanosalata, which is a spread, this dish uses sliced roasted eggplant layered with thick Greek yogurt. It is especially suited for summer and is meant to be enjoyed as part of a table with other dishes.

Prepare the Eggplant

1. Slice the eggplant and salt generously.
2. Let it sit for about 1 hour to draw out moisture.
3. Pat dry.

Roast the Eggplant

1. Place the slices on a parchment-lined baking sheet.
2. Drizzle with olive oil.
3. Broil or grill for about 5 minutes, until softened and lightly browned.

Prepare the Yogurt

In a bowl, mix:

• yogurt
• garlic
• olive oil
• balsamic vinegar
• a pinch of salt

Stir until smooth.

Assemble

1. Layer the eggplant slices in a dish.
2. Add a layer of yogurt.
3. Repeat if you like.
4. Finish with yogurt on top.
5. Sprinkle with fresh dill if using.

Serve

Serve immediately or refrigerate and serve cold.

Tips

Make in Bulk

Roasted eggplant can be made in large quantities and frozen. Carol notes that when catering, she would roast entire cases of eggplant and freeze them in containers.

This makes it easy to quickly prepare:

• this yogurt dish
• briam
• moussaka
• Greek-style eggplant Parmesan from the variations in imam bayildi
• pizza, phyllo tart, or omelet fillings

Yogurt Matters

Use thick, full-fat Greek yogurt for the best texture and flavor.

Keep It Flexible

Dill is optional. The dish is still excellent without it.

Serving

Serve as part of a table with:

• bread
• other salates
• grilled meats or fish

Why This Dish Matters

This is a perfect example of the Greek salata category:

• simple
• seasonal
• served alongside the meal
• based on vegetables, olive oil, and traditional ingredients