Many of us only know eggplant from eggplant Parmesan or baba ganoush. But, this versatile fruit can be prepared so many different ways. And believe me, it doesn’t have to be mushy at all! This crispy eggplant with dill sauce is dried off and salted before being baked in a very hot oven. The result? You get lovely crisp disks of eggplant, perfect for the cool dill and lemon yogurt sauce.

During the drying out process you can actually see the water being driven from the surface of the eggplant slices. It’s so cool to watch. You’ll need to 2 eggplants for this recipe, and 2 baking sheets as well.

Then these delightful slices get topped with a simple sauté of shallots, capers, and walnuts. This gives even more crunch to the dish.

For the best flourish the dill sauce takes the cake. It’s super citrusy and creamy, a perfect combo to the smokey, crisp eggplant. Make sure to prepare the sauce before baking the eggplant so that the flavors have a good amount of time to mingle and improve together.

You can serve the sauce on top of the eggplant, but I like to serve it on the side so that each person controls how much they want. The sauce can be somewhat tart so a little goes a long way with this one.

This unique combination of flavors gives eggplant a whole new taste that’s anything but ordinary. It’s crispy, delicious, and easy to make. What’s not to love?