Roasted Eggplant Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Preheat the oven to 425°F (220°C). Slice the eggplants in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.

2. 2

   Season the Eggplant

   Brush the cut sides with olive oil, then sprinkle with za’atar and salt.

3. 3

   Roast the Eggplant

   Place the eggplant halves cut side down on a baking sheet and roast in the preheated oven for about 25-30 minutes, until the flesh is soft and caramelized.

4. 4

   Prepare the Yogurt Sauce

   While the eggplant is roasting, combine the yogurt with a pinch of salt and mix well.

5. 5

   Toast the Pistachios

   In a dry skillet over medium heat, toast the pistachios until fragrant, about 5 minutes. Allow to cool and then chop coarsely.

6. 6

   Assemble the Dish

   Once the eggplant is roasted, remove from the oven. Spread a generous layer of yogurt on each half, then sprinkle with chopped pistachios, pomegranate seeds, and fresh mint leaves.

7. 7

   Serve

   Drizzle with additional olive oil, if desired, and serve warm or at room temperature.