Roasted Eggplant Pomegranate Yogurt (Printable version)

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

# Needed ingredients:

→ 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, for garnish)

# How to make it:

01 - Preheat 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 generously with olive oil, and season with salt and black pepper.
03 - Place eggplant halves cut side up on the prepared baking sheet and 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 in a bowl until smooth; refrigerate until needed.
05 - Remove the roasted eggplants and let them cool for a few minutes before transferring to a serving platter.
06 - Spoon the yogurt sauce generously over the warm eggplants.
07 - Top with pomegranate seeds, fresh mint, parsley, toasted pine nuts if using, and a sprinkle of sumac if desired.
08 - Serve warm or at room temperature for optimal flavor.

# Expert Suggestions:

01 -
  • The roasted eggplant becomes almost custard-like inside while the edges crisp up beautifully.
  • The cool yogurt sauce cuts through the richness and adds a creamy, garlicky layer that makes every bite balanced.
  • Pomegranate seeds burst with sweetness and acidity, turning a simple vegetable into something you would proudly serve to guests.
02 -
  • Do not skip scoring the eggplant. It lets the oil penetrate and prevents the flesh from staying dense and undercooked.
  • Let the roasted eggplant cool for a few minutes before adding the yogurt, or the heat will turn the sauce thin and watery.
  • Toast the pine nuts in a dry pan over medium heat, stirring constantly. They go from golden to burnt in seconds.
03 -
  • Brush the eggplant with harissa or sprinkle with cumin before roasting for a smoky, spiced variation.
  • Use plant-based yogurt to make this vegan, just choose a thick, unsweetened variety.
  • If sumac is hard to find, a little lemon zest and a pinch of paprika will give you a similar brightness.
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