Pomegranate Eggplant Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them. Wash eggplants and pat dry. Using a sharp knife, prick the eggplants a few times to allow steam to escape, or slice lengthwise for a more composed presentation (see next step).

Roast whole (method A) or halved (method B)

Method A (whole): Place whole eggplants on the sheet and roast 35–45 minutes, turning once, until skins collapse and flesh is very tender. Method B (halved, recommended for group serving): Slice eggplants lengthwise into 1/2–3/4 inch thick halves. Score the flesh in a crosshatch pattern without cutting through the skin. Brush flesh generously with 2 tbs olive oil and sprinkle with 1/2 tsp kosher salt. Roast halves cut-side up on a sheet for 25–30 minutes until golden and tender. Use Method B for easier plating and portioning.

Cool and remove flesh if desired

Remove from oven and let cool 10 minutes. For a spread-style dish, scoop the flesh into a bowl and roughly mash with a fork; for composed halves, leave in the skins.

In a medium bowl, whisk together minced garlic, chopped shallot, lemon juice, pomegranate molasses, remaining 2 tbs olive oil, ground cumin, smoked paprika, ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper until combined. Taste and adjust: add more lemon for brightness, pomegranate molasses for sweet-tart depth, or salt to balance.

If using mashed eggplant: fold the dressing into the warm mashed eggplant along with chopped parsley, mint (if using), and half of the pomegranate seeds and chopped toasted nuts. Mix until evenly combined and warm. If using roasted eggplant halves: brush or spoon the dressing over each roasted half and sprinkle herbs and nuts on top.

Transfer the prepared eggplant (mashed or halved) to serving dishes or food-grade packing containers. Dollop or spread 1 cup Greek yogurt or labneh alongside or under the eggplant if using. Scatter remaining pomegranate seeds and toasted nuts over the top. Drizzle with an additional 2 tbs olive oil, sprinkle remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to taste, and finish with chopped parsley and a few mint leaves.

Packaging for offices

Allow food to cool slightly (to just-warm or room temperature) before sealing containers to avoid condensation. For composed halves, place one or two halves per container depending on size; for a spread, portion about 3/4 to 1 cup per individual container. Add a small container with extra pomegranate seeds and a lemon wedge if desired. Close lids securely and include utensils and an information label (refrigerate upon receipt, consume within 48 hours).