Roasted Eggplant with Pomegranate (Printable)

Tender roasted eggplant halves topped with creamy yogurt sauce, fresh herbs, and pomegranate seeds.

# What You 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 - Heat the 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 thoroughly with olive oil and season with salt and pepper.
03 - Arrange the eggplant halves cut side up on the baking sheet and roast for 35 to 40 minutes until golden and tender.
04 - Combine Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl; whisk until smooth and refrigerate until needed.
05 - Remove the roasted eggplants from the oven and allow to cool for several minutes before transferring to a serving platter.
06 - Spoon the yogurt sauce generously over the eggplant halves.
07 - Sprinkle with pomegranate seeds, chopped mint, parsley, toasted pine nuts, and a dusting of ground sumac if desired.
08 - Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The contrast between warm, silky eggplant and cold, tangy yogurt feels like a small celebration on the plate.
  • Pomegranate seeds add little bursts of sweetness that surprise you with every bite.
  • It looks stunning enough for guests but comes together with minimal effort.
02 -
  • Don't undercook the eggplant. It needs to be completely soft and almost jammy inside, or it will taste bitter.
  • Toast the pine nuts carefully. They burn fast, so stay by the stove and shake the pan often.
03 -
  • Score the eggplant deep enough to let the oil seep in, but not so deep that you cut through the skin.
  • If your pomegranate seeds are tart, toss them with a tiny pinch of sugar to balance them out.
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