Roasted Eggplant with Pomegranate

# What You Need:

→ Vegetables

01 - 2 large eggplants, halved lengthwise

02 - 2 tablespoons olive oil

03 - ½ teaspoon salt

04 - ¼ 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 - ¼ teaspoon salt

→ Toppings

10 - ½ cup pomegranate seeds

11 - 2 tablespoons fresh mint, chopped

12 - 2 tablespoons fresh parsley, chopped

13 - 2 tablespoons toasted pine nuts (optional)

14 - ¼ teaspoon ground sumac (optional)

# Directions:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.

02 - Score the cut surfaces of the eggplants in a crosshatch pattern, brush generously with olive oil, then season evenly with salt and black pepper.

03 - Arrange the eggplant halves cut side up on the baking sheet and roast for 35 to 40 minutes until golden brown and tender.

04 - Combine Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl; whisk until smooth and refrigerate until serving.

05 - Allow roasted eggplants to cool briefly, then transfer to a serving platter.

06 - Spoon the yogurt sauce liberally over the eggplants, then garnish with pomegranate seeds, chopped mint, parsley, toasted pine nuts, and a light dusting of sumac if desired.

07 - Serve warm or at room temperature as a main or side dish.

# Expert Tips:

01 -

The eggplant becomes meltingly tender and sweet after roasting, almost custardy inside.
Bright pomegranate seeds add little bursts of juice that cut through the richness beautifully.
It looks impressive on the table but comes together with minimal effort and simple ingredients.

02 -

Don't skip scoring the eggplant—it helps the flesh cook evenly and soak up all that olive oil and seasoning.
Let the eggplant cool slightly before adding the yogurt sauce so it doesn't turn runny from the heat.

03 -