Roasted Eggplant with Pomegranate (Print version)

Tender roasted eggplant topped with yogurt sauce, fresh herbs, and pomegranate for a flavorful vegetarian 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)

# Directions:

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 the eggplants roast, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Refrigerate until needed.
05 - Once roasted, allow eggplants to cool for a few minutes and transfer to a serving platter.
06 - Spoon the yogurt sauce generously over the warm eggplant halves.
07 - Top with pomegranate seeds, fresh mint, parsley, toasted pine nuts, and a sprinkle of ground sumac if using. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks impressive but honestly requires almost no skill, just patience while the oven does the work.
  • The contrast between warm smoky eggplant and cool tangy yogurt is the kind of thing that makes you close your eyes when you taste it.
  • You can serve it as a centerpiece or a side, and it works just as well at room temperature as it does hot.
02 -
  • Do not underbake the eggplant. It needs to be almost collapsing soft, or it will taste bitter and spongy instead of sweet and silky.
  • Scoring the flesh is not just for looks. It lets the oil penetrate and creates pockets that crisp up beautifully.
  • If your yogurt sauce feels too thick, whisk in a teaspoon of water at a time until it is pourable but still holds its shape.
03 -
  • Use a pastry brush to get olive oil into every scored crevice. That is where the best caramelization happens.
  • Let the eggplant cool for a few minutes before saucing it, or the yogurt will break and turn watery from the heat.
  • If sumac is hard to find, a tiny pinch of lemon zest works as a substitute for that citrusy brightness.
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