Save I was standing in a friend's kitchen in Beirut when I first saw eggplant treated like this, scored and roasted until it collapsed into itself, sweet and smoky. She scattered pomegranate seeds over the top like rubies, and I remember thinking it looked too beautiful to eat. But then I tasted it, the cool yogurt cutting through the richness, the seeds bursting with every bite. I've been making it ever since, usually on nights when I want something that feels special without much fuss.
The first time I made this for my family, my cousin kept asking what spice I used, convinced there was something secret in there. It was just good olive oil and time in the oven. That night I learned that eggplant doesn't need to be complicated, it just needs heat and patience. Now I make it whenever someone's coming over and I want to seem like I know what I'm doing.
Ingredients
- Large eggplants: Look for firm ones with smooth skin and no soft spots, they should feel heavy for their size and roast into something creamy and sweet.
- Olive oil: Don't be shy here, the eggplant soaks it up like a sponge and it's what helps everything caramelize and turn golden.
- Greek yogurt: Full fat gives you the richest sauce, but I've used low fat plenty of times and it still works beautifully.
- Garlic: Grate it instead of chopping so it melts into the yogurt without any harsh bite.
- Lemon juice: Freshly squeezed makes all the difference, it brightens the whole dish and keeps the yogurt from feeling heavy.
- Pomegranate seeds: They add little pops of sweetness and acidity, plus they make the whole thing look like a celebration.
- Fresh mint and parsley: The herbs bring a cool green freshness that balances all the richness underneath.
- Pine nuts: Toasting them fills the kitchen with the most incredible nutty smell, and they add a delicate crunch.
- Sumac: This tangy red spice is optional but it adds a gorgeous color and a lemony sharpness that ties everything together.
Instructions
- Get the oven ready:
- Preheat to 220°C and line a baking sheet with parchment so nothing sticks. This high heat is what makes the eggplant go from firm to meltingly soft.
- Prep the eggplant:
- Halve them lengthwise and score the flesh in a crosshatch pattern, cutting deep but not through the skin. Brush generously with olive oil and season with salt and pepper, really get into those cuts.
- Roast until golden:
- Place them cut side up on the baking sheet and roast for 35 to 40 minutes. You'll know they're done when the flesh is deeply golden and so tender a spoon sinks right in.
- Make the yogurt sauce:
- While the eggplant roasts, whisk together the yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Pop it in the fridge so it stays cool and creamy.
- Assemble and garnish:
- Let the eggplant cool for a few minutes, then transfer to a platter. Spoon the yogurt sauce over the top, then scatter pomegranate seeds, mint, parsley, pine nuts, and a pinch of sumac if you have it.
- Serve:
- This is beautiful warm or at room temperature, so don't stress about timing.
Save I once brought this to a potluck and someone asked if I'd ordered it from a restaurant. I didn't correct them right away. It felt good to know that something so simple could look and taste like that, like you'd put in hours when really you'd just let the oven do the work.
Flavor Variations
Sometimes I brush the eggplant with a little harissa before roasting, which gives it a smoky heat that plays beautifully with the cool yogurt. Other times I skip the pomegranate and use toasted walnuts and honey for something richer and more autumnal. You can also fold chopped cucumber and dill into the yogurt for a tzatziki style sauce that feels lighter and more summery.
Serving Suggestions
This works as a main with warm flatbread and a simple salad, or as part of a mezze spread alongside hummus, baba ganoush, and olives. I've also served it next to grilled lamb or chicken when I want something that feels generous and colorful. Leftovers are excellent tucked into pita with extra herbs and a squeeze of lemon.
Storage and Make Ahead Tips
You can roast the eggplant and make the yogurt sauce a day ahead, then assemble everything just before serving so the herbs stay bright and the pomegranate seeds don't bleed. The roasted eggplant keeps in the fridge for up to three days and actually tastes better after it's had time to sit. Just bring it to room temperature or warm it gently before adding the cold yogurt sauce.
- Store the yogurt sauce separately so it doesn't get watery.
- Add the pomegranate seeds and herbs right before serving for the best texture and color.
- If reheating, do it gently in a low oven so the eggplant doesn't dry out.
Save This dish has a way of making an ordinary Tuesday feel a little more special, like you've traveled somewhere without leaving your kitchen. I hope it does the same for you.
Recipe FAQs
- → What is the best way to roast eggplants for this dish?
Score the eggplants in a crosshatch pattern, brush with olive oil, season, and roast cut side up at 220°C (425°F) for 35–40 minutes until golden and tender.
- → How can I prepare the creamy yogurt topping?
Whisk Greek yogurt with grated garlic, lemon juice, extra-virgin olive oil, and salt until smooth, then refrigerate until serving.
- → Can the pine nuts topping be omitted or substituted?
Yes, pine nuts are optional and can be omitted or swapped for toasted almonds or walnuts for added crunch.
- → What flavors do pomegranate seeds contribute?
Pomegranate seeds provide a burst of sweet-tart juiciness that complements the creamy and savory elements in the dish.
- → How can this dish be made vegan?
Replace Greek yogurt with a plant-based yogurt alternative to make the creamy sauce vegan-friendly.
- → Are there any suggested serving ideas?
Serve warm or at room temperature alongside flatbread or as part of a mezze spread for a flavorful addition.