Pomegranate-Roasted Eggplant with Garlic Yogurt and Walnuts
"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!"
-- @saharelgamil
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.


Prep time 15mins
Cook time 12mins
Serves or Makes: 2


  • 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


  • 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.