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 …
Eggplant Boats with Pomegranate
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.
- 2 eggplants
- 1/3 cup olive oil
- 1 1/2 tsp fresh thyme
- Sea salt to taste
- Black pepper to taste
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1/2 cup Greek yogurt
- 1 1/2 tbsp olive oil
- 1 small garlic clove crushed
- Pinch of salt
- 1 pomegranate
- 1 tsp za'atar
Preheat the oven to 400°F.
Slice eggplant in half lengthwise, then score each half with a sharp knife in a diamond pattern.
Brush eggplant halves with olive oil and lay, skin side down, on a parchment-lined baking sheet. Sprinkle with thyme, salt and pepper.
Roast for 35-40 minutes until flesh is soft and beginning to brown. Allow to cool. (Having a cookout? Grill the eggplants instead!)
While eggplants are in the oven or on the grill, remove the seeds from pomegranate. Stir together all sauce ingredients.
Spoon a generous amount of sauce over each cooled eggplant half. Sprinkle with za-atar and pomegranate seeds and an extra drizzle of olive oil.
Adapted from a recipe by Yotam Ottolenghi.