Roasted Eggplant with Yogurt and Pomegranate

Roasted until properly collapsed, which is where all the flavor is.

⏱ 45 min · easy · 🍽 serves 4

Ingredients

• 3 medium eggplants, halved lengthwise
• 1/3 cup olive oil
• 1 cup Greek yogurt
• 1 garlic clove, grated
• Juice of 1/2 lemon
• 1/2 cup pomegranate seeds
• 2 tbsp chopped mint
• Kosher salt
• Pinch of chili flakes

Steps

1. Heat the oven to 425F. Score the cut faces in a diamond pattern, brush generously with oil and salt heavily.
2. Roast cut side up 35-40 minutes until deeply browned and completely soft in the middle. Undercooked eggplant is squeaky, so go further than feels right.
3. Stir the yogurt with the garlic, lemon and a pinch of salt.
4. Spread the yogurt on a platter, lay the eggplant on top, and scatter pomegranate, mint and chili.