Delicious Eggplant Appetizer 🍆

Crispy Roasted Eggplant with Garlic Yogurt & Pomegranate

Ingredients:

For the Eggplant:

• 2 medium eggplants, sliced into rounds

• 3 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

For the Garlic Yogurt Sauce:

• 1 cup thick yogurt (Greek-style)

• 2 garlic cloves, minced

• 1 tbsp lemon juice

• Salt to taste

For Topping:

• 2 tbsp pomegranate seeds

• 1 tbsp chopped parsley

• 1 tbsp toasted pine nuts (optional)

• Drizzle of olive oil

Instructions:

1. Prep the Eggplant:
   Slice eggplants and sprinkle lightly with salt. Let sit for 15–20 minutes (removes bitterness). Pat dry.

2. Season:
   Brush slices with olive oil. Sprinkle paprika, garlic powder, salt, and pepper.

3. Roast:
   Bake at 400°F (200°C) for 25–30 minutes until golden and crispy on edges. Flip halfway.

4. Make Sauce:
   Mix yogurt, garlic, lemon juice, and salt. Chill until ready to use.

5. Assemble:
   Spread garlic yogurt on a serving plate. Arrange roasted eggplant on top.
   Sprinkle pomegranate seeds, parsley, pine nuts, and drizzle olive oil.

6. Serve:
   Serve warm or room temperature with pita bread or as a side dish.

Q & A 🤍

Q1: Can I air fry instead of roasting?
Yes! Air fry at 180°C (350°F) for 12–15 minutes, flipping halfway.

Q2: How do I make it vegan?
Use dairy-free yogurt (coconut or almond-based).

Q3: Can I fry instead of bake?
Yes, shallow fry until golden, but roasting is lighter and healthier.

Q4: How long does it last in the fridge?
Up to 3 days in an airtight container.

Q5: Can I add cheese?
Yes! Crumbled feta on top tastes amazing.