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Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Scott Phillips

Servings: 2

Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.


For the eggplant and tomatoes

  • 3 medium Japanese or Chinese eggplants, sliced into 3/4 inch thick rounds
  • Kosher salt
  • 5 Tbs. extra virgin olive oil
  • 1 pint cherry tomatoes
  • 1 Tbs. coarsely chopped fresh rosemary

For the cucumbers

  • 1 medium shallot, thinly sliced
  • 1 Tbs. red wine vinegar
  • Kosher salt
  • 1/2  English cucumber or 2 small Kirby cucumbers, peeled in stripes, halved, seeded if necessary, and sliced 1/2 inch thick
  • Fresh lemon juice, as needed

For serving

  • 1 cup plain whole-milk or lowfat Greek yogurt or labneh 
  • 1/4 cup pine nuts, toasted
  • Extra virgin olive oil
  • Pita or crusty bread

Nutritional Information

  • Nutritional Sample Size calculated using whole-milk yogurt; for less fat and saturated fat, use low-fat yogurt.
  • Calories (kcal) : 560
  • Fat Calories (kcal): 440
  • Fat (g): 50
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 29
  • Cholesterol (mg): 10
  • Sodium (mg): 760
  • Carbohydrates (g): 24
  • Fiber (g): 6
  • Protein (g): 9


Prep it

  • Roast the eggplant and tomatoes: Season the eggplant slices generously with salt and put them in a colander in the sink to drain for 30 minutes.

    Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.

    Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.

    Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.

    Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.

Pack it

  • For each serving, pack half of each vegetable separately in a segmented lunch box or in its own container (or mix them together). Put half of the yogurt and pine nuts in separate containers (refrigerate the yogurt), and bring along a little jar of olive oil and some pita or crusty bread.

Put it together

  • Spread the yogurt in the bottom of your bowl and top it with the eggplant, tomatoes, and cucumbers. Sprinkle with the nuts, drizzle with olive oil, and eat with the pita or bread.

Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well. A small salad of fresh herbs like parsley, chervil, and mint can replace the tangy cucumbers.


Rate or Review

Reviews (6 reviews)

  • NikkiR | 09/07/2016

    This is an excellent recipe with smoky, complex flavors. Wow! I'll be making this again. Thanks, Tamar!

  • emilygerber | 04/21/2015

    This is so easy and delicious--make it! I serve with chicken marinated in Pom molasses, garlic, olive oil and spices. Sometimes add tabbouleh or pita on the side.

  • fetrowcj | 09/01/2014

    This was delicious! I served it as a side dish with BBQ chicken. Left out the yogurt and added feta cheese instead. Our whole family loved it!

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