Eggplant with Yogurt and Pomegranate
Absolutely delicious roasted eggplant topped with garlicky yogurt, sweet and tart pomegranate, and za'atar. Adapted from Yotam Ottolenghi's amazing book, Plenty.
- For the eggplant:
- 3 baby eggplants or 1 large eggplant (see note)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. fresh thyme leaves
- salt and pepper to taste
- 1/4 cup pomegranate seeds
- 2 tsp za'atar
- For the yogurt sauce:
- 1/2 cup yogurt
- 2 tbsp milk
- 2 tsp olive oil
- 1 small garlic clove, crushed
- 2 tsp fresh lemon juice
- 1 tsp sumac powder (optional)
- salt to taste
- Preheat the oven to 400F. Cut the eggplants in half lengthwise, trying to cut straight through the stalk. Score the cut surface of the eggplant making a crosshatch pattern about 1/2-1 inch wide. Place the eggplant on a foil lined baking sheet and brush liberally with olive oil. Be sure to cover all surfaces giving short breaks to allow the oil to absorb into the eggplant. Sprinkle with the thyme leaves, salt and pepper. Place in the oven. Cook for 20 minutes or until the flesh is soft and well browned.
- While the eggplant is cooking, make the yogurt sauce by combining all ingredients together. Taste and adjust seasonings as desired. Set aside to allow the garlic to absorb into the yogurt.
- To serve, remove the eggplant from the oven. Pour the yogurt sauce evenly over the eggplant. Sprinkle liberally with za'atar and pomegranate seeds. Enjoy!
If using baby eggplant, can easily be made in the toaster oven. For large eggplant, increase cooking time.