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

SmartPoints® value per serving
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

Garlic clove(s)

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