Don't skip salting the eggplant; salt draws out excess moisture, so they stay crispy rather than soggy while roasting. If you prefer a smooth yogurt, you can strain through a fine-mesh sieve before drizzling it over the eggplant.
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 1/ 2 teaspoons fresh lemon juice
- 1/ 2 cup plain Greek yogurt
- 15 baby eggplants, cut in half lengthwise
- 3 tablespoons olive oil
- 2 teaspoons champagne vinegar
- 1 tablespoon pomegranate molasses
- 2 teaspoons honey
- 1 pinch dried thyme
- Salt and freshly ground pepper to taste
- 1 1/ 2 cups walnuts, roughly chopped and divided
- Freshly chopped parsley, for garnish
- Pomegranate seeds, for garnish
Combine garlic, lemon juice and, 1 tsp olive oil with the yogurt. Cover and refrigerate until ready to use.
Preheat oven to 400 degrees F. Lay cut eggplants face up on a baking tray. Generously sprinkle kosher salt over the surface.
To make the marinade; In a small bowl, whisk together 3 tablespoons olive oil, vinegar, molasses, honey, thyme, and season with salt and pepper.
Using a paper towel, pat the surface of the eggplants to remove excess moisture.
Pour marinade over eggplants, coating well on all sides. Turn cut side down on the tray. Roast for ten minutes, or until a fork easily pierces the flesh.
Set oven to broil on low. Add half of the walnuts to the eggplant tray. Broil for an additional two minutes.
Once eggplant is fully cooked and walnuts are evenly toasted (they should be a warm golden brown, not too dark), remove from oven.
Place eggplant on plates and drizzle with prepared yogurt. Garnish with remaining walnuts, parsley, and pomegranate seeds.