Roasted Eggplant Pomegranate Yogurt (Printable)

Tender roasted eggplant halves with yogurt sauce, fresh herbs, and bursts of pomegranate seeds.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, halved lengthwise
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Yogurt Sauce

05 - 1 cup Greek yogurt (full-fat or low-fat)
06 - 1 clove garlic, finely grated
07 - 1 tablespoon lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1/4 teaspoon salt

→ Toppings

10 - 1/2 cup pomegranate seeds
11 - 2 tablespoons chopped fresh mint
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted pine nuts (optional)
14 - 1/4 teaspoon ground sumac (optional)

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Score the cut sides of the eggplants in a crosshatch pattern, brush generously with olive oil, then season with salt and black pepper.
03 - Place eggplant halves cut side up on the prepared baking sheet and roast for 35 to 40 minutes until golden and tender.
04 - While eggplants roast, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl until smooth; refrigerate until ready to use.
05 - Allow roasted eggplants to cool briefly, then transfer to a serving platter.
06 - Spoon yogurt sauce evenly over eggplant halves.
07 - Scatter pomegranate seeds, mint, parsley, toasted pine nuts, and a sprinkle of sumac over the top if desired.
08 - Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks stunning on the table but comes together with almost no effort.
  • The contrast between warm eggplant, cool yogurt, and sweet-tart pomegranate is completely addictive.
  • You can serve it as a main with bread or as a side that steals the show.
02 -
  • Don't skip the scoring step, it makes a huge difference in how the eggplant absorbs the oil and how evenly it cooks.
  • Let the eggplant cool slightly before adding the yogurt sauce or it will turn runny and warm instead of cool and creamy.
  • Toast the pine nuts just until fragrant, they go from golden to burnt in seconds.
03 -
  • Use a microplane to grate the garlic finely so it dissolves into the yogurt without any harsh bite.
  • If your eggplant is especially large, you may need to roast it a few minutes longer, just check that the flesh is completely soft and golden.
  • A final drizzle of good olive oil over the finished dish adds richness and makes the colors pop.
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