# What You'll Need:
→ Vegetables
01 - 2 large eggplants, halved lengthwise
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Yogurt Sauce
05 - 1 cup Greek yogurt (full-fat or low-fat)
06 - 1 clove garlic, finely grated
07 - 1 tbsp lemon juice
08 - 1 tbsp extra-virgin olive oil
09 - 1/4 tsp salt
→ Toppings
10 - 1/2 cup pomegranate seeds
11 - 2 tbsp chopped fresh mint
12 - 2 tbsp chopped fresh parsley
13 - 2 tbsp toasted pine nuts (optional)
14 - 1/4 tsp ground sumac (optional, for garnish)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Score the cut sides of the eggplants in a crosshatch pattern. Brush generously with olive oil, then season with salt and black pepper.
03 - Place eggplant halves cut side up on the prepared baking sheet. Roast for 35 to 40 minutes until golden and very tender.
04 - While eggplants roast, whisk Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl until smooth. Refrigerate until ready to use.
05 - Once roasted, let eggplants cool for a few minutes. Transfer to a serving platter.
06 - Spoon yogurt sauce generously over the roasted eggplants.
07 - Top with pomegranate seeds, fresh mint, parsley, toasted pine nuts, and a sprinkle of sumac if desired. Serve warm or at room temperature.
