Cuisine: Mediterranean / Middle Eastern
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
🫒 Ingredients
For the Grilled Eggplant:
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2 large eggplants (aubergines), sliced into ½-inch rounds
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3 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon dried oregano
For the Garlic Yogurt Sauce:
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1 cup Greek yogurt (whole milk for creaminess)
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2 cloves garlic, finely minced or grated
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1 tablespoon lemon juice
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1 tablespoon olive oil
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Salt to taste
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1 tablespoon chopped fresh dill or mint (optional)
For the Garnish:
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¼ cup pomegranate seeds
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2 tablespoons toasted pine nuts or crushed walnuts
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1 tablespoon chopped parsley or mint
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Drizzle of extra virgin olive oil
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Sprinkle of chili flakes (optional)
🔥 Instructions
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Prepare the Eggplant
Slice eggplants into ½-inch rounds. Sprinkle lightly with salt on both sides and let sit for 10–15 minutes to draw out excess moisture and bitterness.
Pat dry with a paper towel. -
Season the Slices
In a small bowl, mix olive oil, cumin, paprika, oregano, salt, and pepper.
Brush each eggplant slice on both sides with the mixture. -
Grill the Eggplant
Heat a grill pan or outdoor grill over medium-high heat.
Grill eggplant slices for 3–4 minutes per side, until tender and nicely charred.
Transfer to a serving plate and drizzle lightly with olive oil while warm. -
Prepare the Garlic Yogurt Sauce
In a bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and dill (if using).
Taste and adjust salt or lemon as desired. Keep chilled until serving. -
Assemble the Dish
Arrange the grilled eggplant slices on a platter.
Spoon dollops of garlic yogurt sauce over the top.
Scatter pomegranate seeds and toasted pine nuts over the dish.
Finish with chopped parsley or mint and a final drizzle of olive oil. -
Serve
Serve immediately as a warm appetizer, side dish, or light vegetarian main course.
🍋 Serving Suggestions
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Serve with pita bread or flatbread for dipping.
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Pair with grilled chicken, lamb skewers, or falafel for a full meal.
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It also pairs beautifully with tabbouleh, hummus, or roasted chickpeas.
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Can be enjoyed warm or at room temperature.
💡 Tips & Variations
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For a vegan version, replace Greek yogurt with coconut yogurt or cashew cream.
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Add a drizzle of tahini sauce along with yogurt for extra richness.
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Sprinkle za’atar or sumac for an authentic Middle Eastern touch.
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Roast eggplant in the oven (425°F / 220°C for 25 minutes) if grilling isn’t possible.
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If you prefer smoky depth, grill eggplants directly over an open flame for a few seconds before slicing.
🌍 Mediterranean Story
In the heart of the Mediterranean, eggplants are more than just a vegetable — they’re a symbol of comfort and home-cooked generosity. From Greek melitzanes, to Turkish patlıcan, and Lebanese baba ghanoush, eggplant is celebrated for its ability to soak up olive oil and spice like no other ingredient.
This Grilled Eggplant with Garlic Yogurt & Pomegranate is a modern take on those traditional flavors — smoky eggplant meets creamy yogurt, with the bright burst of pomegranate adding both sweetness and tang. The result is a dish that feels elegant yet effortless.
In the United States, it’s often found in upscale Mediterranean restaurants or health-focused kitchens, praised for being low-carb, vegetarian, and packed with antioxidants. But its true charm lies in its simplicity — a few fresh ingredients coming together to create layers of flavor and texture.
Each bite tells a story: the soft smokiness of grilled eggplant, the cool tang of yogurt, the crunch of nuts, and the sparkle of pomegranate seeds — a perfect balance of earthiness, freshness, and vibrancy that defines Mediterranean cuisine. 🌿❤️
