In this Mediterranean-inspired recipe, smokey roasted eggplant pairs perfectly with a tart, creamy sauce while the sweetness of pomegranate seeds bursts on the tongue.
It’s a beautiful dish, too — testers here were in such a rush to eat, we had trouble snapping a pic that did it justice! Maybe you can do better …
We used fair trade olive oil from our partners in the West Bank to roast the eggplants. We also mixed it into the sauce. Za'atar seasoning and pomegranate seeds set this vegetarian side dish apart from the pack.
Preheat the oven to 400°F.
Adapted from a recipe by Yotam Ottolenghi.