Roasted Eggplant with Herbed Labneh and Pomegranate
This dish combines creamy herbed labneh (strained yogurt) with smoky roasted eggplant, sweet-tart pomegranate seeds, and crispy chickpeas. It’s visually stunning and bursting with Mediterranean flavors.
Ingredients
For the Roasted Eggplant:
2 medium eggplants, halved lengthwise
3 tbsp olive oil
Salt and pepper to taste
1 tsp ground cumin
1 tsp smoked paprika (optional)
For the Herbed Labneh:
1½ cups Greek yogurt (or labneh, if available)
2 tbsp chopped fresh mint
2 tbsp chopped parsley or dill
1 garlic clove, finely grated
Zest of ½ lemon
Salt to taste
Toppings:
½ cup pomegranate seeds
¼ cup crispy chickpeas (store-bought or homemade)
Extra virgin olive oil, for drizzling
Fresh mint leaves, for garnish
Instructions
1. Prepare the Eggplant:
Preheat oven to 400°F (200°C).
Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin.
Brush generously with olive oil, season with salt, pepper, cumin, and paprika.
Place cut-side up on a baking sheet and roast for 35–40 minutes, until golden and soft.
2. Make the Herbed Labneh:
In a bowl, mix Greek yogurt with mint, parsley, garlic, lemon zest, and a pinch of salt.
Chill until ready to use.
3. Plate and Serve:
Spread herbed labneh on a serving plate.
Place roasted eggplant halves on top.
Sprinkle with pomegranate seeds, crispy chickpeas, a drizzle of olive oil, and fresh mint.
Notes & Tips
To make crispy chickpeas: toss canned chickpeas with olive oil, salt, and paprika. Roast at 400°F for 30–40 minutes.
This dish can be served warm or at room temperature.
Add toasted pine nuts for extra crunch.
Frequently asked questions
Q: What can I use instead of pomegranate seeds?
A: Try chopped dried cranberries, red grapes (halved), or a drizzle of pomegranate molasses for that sweet-tart burst.
Q: Is this dish vegetarian or vegan?
A: It is vegetarian, but not vegan due to the dairy in labneh. To make it vegan, substitute labneh with a thick plant-based yogurt alternative like cashew or coconut yogurt.
Q: Can I serve this as a main dish?
A: Yes. Serve it with warm flatbread, couscous, or a chickpea salad for a light, satisfying vegetarian meal.
Q: How long does herbed labneh last in the fridge?
A: Stored in an airtight container, it will last up to 4–5 days. Stir before using, as some whey may separate.
Q: Can I grill the eggplant instead of roasting?
A: Absolutely. Grill eggplant halves or thick slices until nicely charred and tender—perfect for summer or smoky flavor lovers.
Nutrition information
Calories: 350
Protein: 12g
Carbs: 30g
Fat: 22g
Fiber: 8g