"This eggplant is the perfect side dish for any event or weeknight dinner. Tart, tender, and crispy, this dish gives you a wonderful look into Middle Eastern flavors!"
Pomegranate-Roasted Eggplant with Garlic Yogurt and Walnuts
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A Note from Feedfeed
A delicious and beautifully prepared Middle Eastern eggplant dish roasted in a tangy pomegranate molasses marinade.
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.
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- Recipe Card
Prep time: 15mins
Cook time: 12mins
Serves or Makes: 2
Recipe Card
ingredients
- 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
Method
Step 1
Combine garlic, lemon juice and, 1 tsp olive oil with the yogurt. Cover and refrigerate until ready to use.
Step 2
Preheat oven to 400 degrees F. Lay cut eggplants face up on a baking tray. Generously sprinkle kosher salt over the surface.
Step 3
To make the marinade; In a small bowl, whisk together 3 tablespoons olive oil, vinegar, molasses, honey, thyme, and season with salt and pepper.
Step 4
Using a paper towel, pat the surface of the eggplants to remove excess moisture.
Step 5
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.
Step 6
Set oven to broil on low. Add half of the walnuts to the eggplant tray. Broil for an additional two minutes.
Step 7
Once eggplant is fully cooked and walnuts are evenly toasted (they should be a warm golden brown, not too dark), remove from oven.
Step 8
Place eggplant on plates and drizzle with prepared yogurt. Garnish with remaining walnuts, parsley, and pomegranate seeds.