Roasted eggplants with yoghurt and pomegranate

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  • 2 eggplants
  • 7 fl oz Greek yoghurt
  • 3.5 oz pomegranate
  • 1 garlic clove
  • Thyme
  • Extra virgin olive oil
  • Salt

4 servings


Rinse the eggplants and cut them in halves, lengthwise. Place them on an oven tray and make diagonal cuts in both directions, so as to make diamond shapes on the eggplant pulp. Sprinkle some olive oil, salt, and thyme, and bake for 40 minutes at 400°F.

Meanwhile, prepare the yoghurt sauce by mixing 1 and a half tablespoons of oil, a pinch of salt, and the mashed garlic clove. Allow to rest.

At the moment of serving the eggplants, pour the yoghurt sauce and pomegranate arils on top, and sprinkle some more thyme.

Eat cold, as a starter.