Roasted Eggplant Salad with Yogurt and Pomegranate is a dish that perfectly balances smoky, creamy, and tangy flavors in one elegant presentation. Earthy roasted eggplants meet a cool, garlicky yogurt dressing and are finished with bursts of juicy pomegranate seeds for sweetness and crunch. Each bite is a delightful play of textures — velvety eggplant, smooth yogurt, and crisp pomegranate jewels.

This salad shines as a side dish, light lunch, or part of a Middle Eastern-inspired feast. It’s not just visually stunning; it’s also healthy, refreshing, and bursting with bold Mediterranean flavors.

Why I Love This Recipe

I love this recipe because it celebrates simple ingredients turned extraordinary. The humble eggplant transforms under high heat into something beautifully caramelized and smoky, pairing harmoniously with the cooling tang of yogurt. The pomegranate seeds add both a pop of color and a gentle sweetness that balances the dish perfectly.

It’s also incredibly versatile — equally at home as an appetizer, side dish, or even a vegetarian main. I adore how effortlessly elegant it looks, making it perfect for dinner parties while being simple enough for everyday meals.

Why You Must Try This Dish

You must try this Roasted Eggplant Salad because it’s a feast for all the senses — creamy, crunchy, tangy, and aromatic. It’s:

• Nutritious and wholesome – packed with fiber, vitamins, and antioxidants.
• Vegetarian and gluten-free, fitting various diets easily.
• Easy to prepare yet sophisticated enough for entertaining.
• Visually stunning, with its contrast of colors and textures.
• Flavor-balanced, with smoky, tangy, and sweet notes.

It’s one of those dishes that make you fall in love with vegetables all over again.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: ~190 kcal per serving

Course & Cuisine

• Course: Salad / Side Dish / Appetizer
• Cuisine: Middle Eastern / Mediterranean

Ingredients

For the Roasted Eggplant

• 2 medium eggplants (cut into 1-inch cubes or thick slices)
• 3 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Yogurt Sauce

• ¾ cup Greek yogurt (or hung curd)
• 1 clove garlic (grated or minced)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste

For Garnish

• ½ cup pomegranate seeds
• 2 tbsp fresh parsley or mint (chopped)
• 1 tbsp toasted pine nuts or walnuts (optional)
• Drizzle of extra virgin olive oil

Cooking Directions

1. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the eggplant: Toss eggplant pieces with olive oil, cumin, paprika, salt, and pepper until evenly coated.
3. Roast: Spread the eggplant in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
4. Make the yogurt sauce: In a bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, and salt.
5. Assemble the salad: Arrange roasted eggplant on a plate, spoon over the yogurt dressing, sprinkle with pomegranate seeds, herbs, and nuts.
6. Finish with a drizzle of olive oil and serve warm or at room temperature.

Step-by-Step Preparation Method

Step 1: Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
Step 2: Cut eggplants into cubes or slices. Toss them with olive oil, cumin, paprika, salt, and pepper.
Step 3: Spread evenly on the baking tray and roast for about 30 minutes, flipping halfway for even browning.
Step 4: While eggplants roast, prepare the yogurt dressing by mixing Greek yogurt, lemon juice, garlic, olive oil, and salt. Adjust seasoning to taste.
Step 5: Once roasted, let the eggplants cool slightly before plating.
Step 6: Spread yogurt sauce over a serving platter, layer roasted eggplant on top, and garnish with pomegranate seeds, herbs, and toasted nuts.
Step 7: Drizzle with olive oil and serve immediately.

How to Serve

This salad can be served warm or chilled, depending on preference.

• Serve it as a side dish with grilled meats, kebabs, or roasted chicken.
• Enjoy it as a light lunch with pita bread or flatbread.
• Present it as part of a mezze platter alongside hummus, tabbouleh, and falafel.
• For a gourmet touch, top with microgreens or a sprinkle of sumac for color and tang.

Recipe Tips

• Salt eggplants for 10 minutes before roasting to reduce bitterness and moisture.
• Don’t overcrowd the baking sheet; this ensures proper caramelization.
• Use Greek yogurt for a thicker, creamier sauce.
• A sprinkle of sumac or za’atar enhances the Middle Eastern flavors beautifully.
• If roasting whole eggplants, scoop out the flesh and mix gently before assembling.

Variations

1. Grilled Eggplant Salad: Instead of roasting, grill eggplant slices for smoky char marks.
2. Spiced Yogurt: Mix yogurt with tahini or a pinch of cayenne for extra flavor depth.
3. Vegan Option: Replace yogurt with cashew cream or coconut yogurt.
4. Add Protein: Top with chickpeas or crumbled feta for a heartier version.
5. Herb Upgrade: Swap parsley for cilantro or dill to switch up the flavor.

Freezing & Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the yogurt and roasted eggplant lose texture upon thawing.
• Make-Ahead Tip: Roast eggplant a day ahead and refrigerate. Assemble with yogurt and toppings just before serving.

Special Equipment Needed

• Baking sheet or roasting pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula or tongs

FAQ

Q1: Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first to remove excess liquid and achieve a thicker texture.

Q2: Can I make this dish ahead of time?
Yes! Roast the eggplant in advance and assemble the salad right before serving.

Q3: What can I use instead of pomegranate seeds?
You can use dried cranberries or diced roasted red peppers for a similar pop of color and sweetness.

Q4: How do I make it vegan?
Replace Greek yogurt with a plant-based alternative like coconut or almond yogurt.

Q5: Can I serve it cold?
Absolutely! It’s delicious chilled, especially during warmer months.

Conclusion

Roasted Eggplant Salad with Yogurt and Pomegranate is a masterpiece of flavors and textures — smoky, creamy, tangy, and sweet all at once. It brings the heart of Mediterranean cuisine to your table with elegance and ease.

Perfect for both casual dinners and festive gatherings, this salad proves that healthy food can be just as indulgent and satisfying as any rich dish. Simple to make, beautiful to serve, and endlessly adaptable — it’s a recipe you’ll return to again and again.