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Roasted Eggplant Salad with Yogurt and Pomegranate

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.