# What You 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 Greek yogurt (full-fat or low-fat)
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)
# How-To:
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. Roast for 35 to 40 minutes until golden and very tender.
04 - While the eggplants are roasting, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Refrigerate until ready to use.
05 - Once roasted, let the eggplants cool for a few minutes and transfer them to a serving platter.
06 - Spoon the yogurt sauce generously over the roasted eggplants.
07 - Top with pomegranate seeds, chopped fresh mint, parsley, toasted pine nuts, and a sprinkle of sumac if desired.
08 - Serve warm or at room temperature.
