Roasted Eggplant with Pomegranate (Printable version)

Tender eggplant topped with creamy yogurt, fresh herbs, and vibrant pomegranate seeds for a bright flavorful 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 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)

# 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 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 - Once roasted, let the eggplants cool slightly, then transfer them to a serving platter.
06 - Generously spoon the yogurt sauce over the roasted eggplant halves.
07 - Top with pomegranate seeds, chopped fresh mint, parsley, toasted pine nuts if using, and a sprinkle of ground sumac if desired.
08 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • The eggplant gets so tender it practically melts under your fork, with edges that crisp up beautifully in the oven.
  • Tangy yogurt sauce cools everything down while pomegranate seeds add little pops of sweetness that surprise you every few bites.
  • It looks impressive on a platter but comes together with almost no effort, perfect when you want to cook something special without the stress.
02 -
  • Don't skimp on the olive oil when brushing the eggplant because it needs that fat to turn silky and rich instead of dry and rubbery.
  • Let the eggplant cool for a few minutes before adding the yogurt sauce, otherwise the heat will make the yogurt runny and it won't cling to the flesh the way it should.
03 -
  • Use a spoon to gently press the roasted eggplant flesh before plating so it opens up like a flower and creates little pockets for the yogurt to settle into.
  • Add the pomegranate seeds at the very last second so they stay glossy and don't bleed into the yogurt, keeping everything looking bright and beautiful.
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