Cat Cora’s roasted eggplant with Greek yogurt, pomegranate, and za’atar
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
If you don’t have pomegranate seeds, sprinkle the finished dish with fresh parsley or mint instead.
Ingredients
Eggplant
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
Garlic
1 clove(s), or more if you love garlic!
Kosher salt
1 pinch(es)
Plain fat free Greek yogurt
¼ cup(s)
Pomegranate seeds (arils)
¼ cup(s)
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.