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Roasted Eggplant with Yogurt & Pomegranate

Posted by Henry Warner on
Roasted Eggplant with Yogurt & Pomegranate


450g baby aubergines

125g full-fat plain yogurt

45g pomegranate seeds

1 tsp salt

1 tsp black pepper

½ tsp sumac

½ tsp Aleppo pepper (if you can’t find Aleppo pepper, use 1/8tsp cayenne pepper and 1/8tsp sweet paprika)

Olive oil

If You Care Parchment Baking Paper



  1. Preheat your oven to 230°C, 210°C Fan or Gas Mark 8
  2. Line a baking tray with If You Care Parchment Baking Paper.
  3. Slice aubergines in half, then place into a large bowl.
  4. Drizzle aubergines generously with 4 tbsp olive oil and add salt and pepper.
  5. Pour aubergines out onto a large roasting tin , being careful not to overcrowd the pan. You want space between each piece of aubergine so that it roasts. Otherwise, it will steam and be soggy.
  6. Roast aubergines for 15 minutes, then flip. Cook for another 10-15 minutes until tender and golden brown.
  7. Spread yogurt onto the bottom of your serving platter. Place aubergines on top.
  8. Top with pomegranate seeds, sumac and Aleppo pepper. Enjoy!

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