Photo of Cat Cora’s roasted eggplant with Greek yogurt, pomegranate, and za’atar by WW

Cat Cora’s roasted eggplant with Greek yogurt, pomegranate, and za’atar

Total Time
50 min
15 min
35 min
If you don’t have pomegranate seeds, sprinkle the finished dish with fresh parsley or mint instead.



2 medium, Italian-variety

Olive oil cooking spray

4 spray(s)

Za’atar spice blend

2 Tbsp, divided

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


1 medium clove(s), or more if you love garlic!

Kosher salt

1 pinch(es)

Plain fat free Greek yogurt

¼ cup(s)

Pomegranate seeds

¼ cup(s)


  1. Preheat oven to 400°F. Place a baking sheet inside oven to heat.
  2. Slice stems off eggplants, then slice each eggplant in half lengthwise. Score flesh in a diamond pattern using a paring knife, cutting deep - but not through - the skin. Coat eggplant with cooking spray; season with 1 ½ Tbsp za’atar, salt, and pepper. Remove pan from oven; place eggplant halves, skin side down, on pan. Roast until tender, 35-40 minutes.
  3. Meanwhile, mince garlic on a cutting board; sprinkle with salt. Using the side of your knife, scrape salted garlic on cutting board until a paste is formed; place paste in a small bowl. Add yogurt and remaining 1/2 Tbsp za’atar; mix until combined.
  4. To serve, top eggplant with yogurt sauce; sprinkle with pomegranate seeds.
  5. Serving size: 1/2 roasted eggplant with 1 Tbsp yogurt