Roasted Eggplant with Pomegranate and Yogurt
Tips for Experienced Cooks
For an exceptional depth of flavor, consider roasting the garlic before adding it to the yogurt sauce. Roasted garlic will impart a sweet and mellow garlic flavor that complements the creamy yogurt. Additionally, you can experiment with the types of herbs used in the recipe based on what’s fresh and available; some good additional options include basil or thyme. Play around with the garnishes as well; adding toasted nuts or seeds can provide a pleasant crunch and nuttiness to the dish.
Step 1: Preheat oven and prepare eggplants
Preheat oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin. Brush the eggplants with olive oil and place them, cut side up, on a baking sheet. Roast for 20-25 minutes, until the flesh is tender and lightly browned.
- 2 eggplants
- 2 tablespoons olive oil
Step 2: Prepare yogurt sauce
While the eggplants are roasting, prepare the yogurt sauce. In a small bowl, whisk together the yogurt, garlic, salt, and black pepper.
- 1 cup plain yogurt
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 3: Finish and serve
When the eggplants are done, remove them from the oven and let them cool for a few minutes. Drizzle the pomegranate molasses over the eggplants and sprinkle with the chopped herbs and pomegranate seeds, if using. Serve the eggplants warm, with the yogurt sauce on the side.
- 2 tablespoons pomegranate molasses
- 2 tablespoons chopped herbs (such as parsley or mint)
- 1/4 cup pomegranate seeds (optional)
Pantry Items
- 1/2 cup greek yogurt
- 1/4 cup olive oil
- 1/4 cup pomegranate molasses
Fresh Produce & Herbs
- 2 whole eggplant
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup fresh cilantro
- 1/4 cup pomegranate seeds
Seasonings & Spices
- 1 whole garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
