Roasted Eggplant with Pomegranate (Printable Version)

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

# 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 full-fat or low-fat Greek yogurt
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 for garnish)

# 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 the eggplant halves cut side up on the prepared baking sheet. Roast for 35 to 40 minutes, or until golden and very tender.
04 - While roasting, whisk Greek yogurt, grated garlic, lemon juice, olive oil, and salt together in a bowl until smooth. Refrigerate until use.
05 - After roasting, allow the eggplants to cool for a few minutes, then transfer to a serving platter.
06 - Spoon yogurt sauce generously over the roasted eggplants.
07 - Top with pomegranate seeds, fresh mint, parsley, toasted pine nuts if desired, and sprinkle with sumac garnish as preferred. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The eggplant gets so soft and sweet in the oven, you can scoop it with a spoon.
  • The yogurt sauce is tangy and creamy, balancing the richness without feeling heavy.
  • Pomegranate seeds add little bursts of juice and a pop of color that makes every bite exciting.
  • It looks fancy enough for guests but comes together with almost no effort.
02 -
  • Score the eggplant deeply enough to let the oil and heat penetrate, but don't cut all the way through the skin.
  • If your eggplant isn't tender after 40 minutes, give it another 5 to 10. Ovens vary, and undercooked eggplant is chewy and disappointing.
  • Toast the pine nuts separately in a dry skillet. If you add them raw, they won't have that nutty crunch.
03 -
  • Use a pastry brush to coat the eggplant evenly with oil. It prevents dry spots and helps everything caramelize.
  • Let the roasted eggplant rest for a few minutes before adding the yogurt. If it's too hot, the yogurt can split and look watery.
  • Make the yogurt sauce a few hours ahead. The garlic mellows and the flavors blend beautifully in the fridge.
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