Roasted Eggplant with Pomegranate (Printable Version)

Tender roasted eggplant topped with creamy yogurt sauce, fresh herbs, and pomegranate seeds for a vibrant dish.

# 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)

# Method:

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 black pepper.
03 - Place eggplant halves cut side up on the prepared baking sheet. Roast for 35 to 40 minutes until golden and very tender.
04 - While eggplants roast, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Refrigerate until use.
05 - Allow roasted eggplants to cool for a few minutes before transferring them to a serving platter.
06 - Spoon the yogurt sauce generously over the eggplants, then scatter with pomegranate seeds, fresh mint, parsley, toasted pine nuts, and sprinkle with sumac if desired.
07 - Serve warm or at room temperature.

# Expert Hints:

01 -
  • It looks like you spent hours, but most of the work happens in the oven while you do something else.
  • The combination of creamy, tart, sweet, and earthy hits every part of your palate without feeling heavy.
  • You can serve it warm right away or let it sit at room temperature, making it perfect for gatherings where timing gets messy.
02 -
  • Scoring the eggplant deeply enough makes all the difference, it lets the oil and seasoning seep in and helps the flesh cook evenly.
  • If your yogurt sauce tastes flat, add another squeeze of lemon or a pinch of salt, yogurt brands vary in tanginess and you need to adjust.
  • Don't skip letting the eggplant rest before saucing it, if it's too hot, the yogurt will separate and look curdled.
03 -
  • Press the eggplant gently with a spatula halfway through roasting to help the flesh collapse and cook more evenly.
  • Use a microplane to grate the garlic directly into the yogurt, it distributes the flavor without any chunks.
  • If you can't find sumac, a tiny pinch of lemon zest gives a similar brightness.
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