Roasted Eggplant with Jammy Plums, Chili Crisp, and Cold Yogurt

Charred eggplant and syrupy roasted plums against icy garlicky yogurt and a fiery homemade chili crisp — sweet, hot, cold, smoky all in one bite, and completely built to surprise Judy.

⏱ 45 min · medium · 🍽 serves 4

Ingredients

• 2 large eggplants, halved lengthwise and scored
• 4 ripe plums, halved and pitted
• 4 tbsp olive oil, divided
• Sea salt and black pepper, to taste
• 1 1/2 cups plain whole-milk yogurt, well chilled
• 1 tbsp lemon juice
• 1 garlic clove, grated (for the yogurt)
• 1/4 cup neutral oil
• 3 garlic cloves, thinly sliced (for the chili crisp)
• 2 tbsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 2 tbsp flat-leaf parsley, chopped, to finish

Steps

1. Heat oven to 425°F. Lay eggplant halves cut side up on a tray, score the flesh in a crosshatch, drizzle with 2 tbsp olive oil, and season well with salt and pepper.
2. Roast the eggplant cut side down for 25-30 minutes until deeply caramelized and collapsing-soft.
3. Toss the plum halves with remaining 2 tbsp olive oil and a pinch of salt, add them to the tray for the last 10-12 minutes of roasting, cut side down, until jammy and slightly blistered.
4. While things roast, make the chili crisp: warm the neutral oil in a small pan over medium heat, add sliced garlic, and cook slowly until golden and crisp, about 5 minutes. Off heat, stir in red pepper flakes, soy sauce, and maple syrup. Let it cool and thicken slightly.
5. Whisk the chilled yogurt with lemon juice and grated garlic, season with a pinch of salt, and keep it in the fridge until the last moment — it should hit the warm eggplant cold.
6. Spread the cold yogurt over a platter, arrange the roasted eggplant halves and plums on top, spoon the chili crisp generously over everything, and scatter with parsley.
7. Give Judy the extra spoonful of chili crisp on the side and let her go heavy — she'll want the char bits and the heat doubled.