Save I wasn't always sold on eggplant until a neighbor brought over roasted halves jeweled with pomegranate seeds one evening. The charred edges, the creamy center, the pop of tart fruit against cool yogurt—it completely changed how I thought about this vegetable. Now it's one of those dishes I turn to when I want something that feels special but doesn't demand much fuss. The oven does most of the work while you whisk together a garlicky yogurt sauce and gather a handful of fresh herbs.
I made this for a small dinner party last fall and set the platter in the center of the table still warm from the oven. Everyone reached for seconds, scooping up the yogurt sauce with torn pieces of flatbread. One friend asked for the recipe before she'd even finished her plate, and I realized then it had earned a permanent spot in my rotation.
Ingredients
- Eggplants: Look for firm, glossy ones without soft spots, and scoring the flesh helps them absorb oil and seasonings while roasting evenly.
- Olive oil: Don't skimp here—it keeps the eggplant from drying out and helps develop those golden, caramelized edges.
- Greek yogurt: Full-fat gives the richest, creamiest sauce, but low-fat works well too if that's what you have on hand.
- Garlic: Grating it finely instead of chopping releases more flavor and blends smoothly into the yogurt without sharp bites.
- Pomegranate seeds: Fresh is best for that juicy pop, though you can find them pre-seeded in the refrigerated section to save time.
- Fresh herbs: Mint and parsley together bring brightness and a little herbal sweetness that balances the dish.
- Pine nuts: Toasting them until just golden adds a subtle nutty crunch, but they're optional if you want to skip them.
- Sumac: This tangy, lemony spice is traditional and worth seeking out, but the dish is still delicious without it.
Instructions
- Prepare and score the eggplant:
- Preheat your oven to 220°C and line a baking sheet with parchment. Halve the eggplants lengthwise and use a sharp knife to score the cut sides in a crosshatch pattern, cutting about halfway through the flesh.
- Season and roast:
- Brush the scored eggplant generously with olive oil, then sprinkle with salt and pepper. Place them cut side up on the sheet and roast for 35 to 40 minutes until they're golden brown and completely tender when poked with a fork.
- Make the yogurt sauce:
- While the eggplant roasts, whisk together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl until smooth. Cover and chill until you're ready to serve.
- Assemble and garnish:
- Let the roasted eggplant cool for a few minutes, then transfer to a platter. Spoon the yogurt sauce over the top and scatter with pomegranate seeds, chopped mint, parsley, toasted pine nuts, and a light dusting of sumac if you like.
Save There's something quietly satisfying about pulling this dish from the oven and watching it transform with just a few spoonfuls of sauce and a scattering of jewel-toned seeds. It's become the kind of recipe I make when I want to feel like I'm taking care of someone, even if that someone is just me on a weeknight.
Serving Suggestions
This works beautifully as a main dish with warm flatbread or pita on the side, or as part of a mezze spread alongside hummus, baba ganoush, and olives. I've also served it as a side next to grilled lamb or chicken, and the cool yogurt sauce plays nicely against anything rich or smoky.
Storage and Reheating
The roasted eggplant keeps well in the fridge for up to three days, though I like to store the yogurt sauce separately so it stays fresh and tangy. Reheat the eggplant gently in a low oven, then add the cold sauce and toppings just before serving so everything stays bright and lively.
Variations and Substitutions
If you want a little heat, brush the eggplant with harissa or sprinkle it with cumin before roasting. You can swap the Greek yogurt for a thick plant-based version to make it vegan, and if pine nuts aren't your thing, try toasted walnuts or leave them off entirely.
- Add a drizzle of pomegranate molasses over the top for extra tang and shine.
- Stir a pinch of smoked paprika into the yogurt sauce for a subtle smoky note.
- Serve it at room temperature for a more relaxed, make-ahead meal.
Save This is the kind of dish that feels like a small celebration every time you make it. I hope it brings a little color and warmth to your table, too.
Recipe FAQs
- → How should the eggplant be prepared before roasting?
Cut the eggplants lengthwise, score the flesh in a crosshatch pattern, then brush with olive oil and season with salt and pepper before roasting.
- → What is the best way to make the yogurt sauce creamy?
Whisk Greek yogurt with finely grated garlic, lemon juice, olive oil, and a pinch of salt until smooth and well combined.
- → Can I roast the eggplant with additional spices?
Yes, brushing with harissa or sprinkling cumin before roasting enhances the flavor profile nicely.
- → How can I add texture and color to the finished dish?
Top with fresh pomegranate seeds, chopped mint and parsley, toasted pine nuts, and a sprinkle of ground sumac for a vibrant presentation.
- → Is it possible to make this dish vegan-friendly?
Replacing Greek yogurt with plant-based yogurt offers a vegan alternative without sacrificing creaminess.