Roasted Eggplant Pomegranate Yogurt (Printable)

Tender roasted eggplant with creamy yogurt sauce, fresh herbs, and pomegranate jewels.

# Ingredient List:

→ 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 Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Score the cut sides of the eggplants in a crosshatch pattern. Brush generously with olive oil and season with salt and pepper.
03 - Place eggplant halves cut side up on the prepared baking sheet. Roast for 35 to 40 minutes until golden and tender.
04 - In a bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Refrigerate until use.
05 - Let the roasted eggplants cool slightly, then transfer them to a serving platter.
06 - Spoon the yogurt sauce generously over the eggplants.
07 - Top with pomegranate seeds, fresh mint, parsley, toasted pine nuts, and sprinkle with sumac if desired.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks fancy enough for guests but comes together with almost no effort or fuss.
  • The creamy yogurt sauce cools the warm eggplant in a way that feels both comforting and exciting.
  • Every bite has a little surprise, a pop of pomegranate here, a crunch of pine nut there.
02 -
  • Don't skip the scoring step. It lets the oil and seasoning seep into the flesh and helps the eggplant cook evenly.
  • Let the eggplant cool slightly before adding the yogurt sauce, or the yogurt can turn watery and separate.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely. They go from golden to burnt in seconds.
  • Use a microplane or fine grater for the garlic so it dissolves completely into the yogurt without leaving chunks.
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