Serves 4


4 Italian eggplants
8 tablespoons Greek yogurt
4 tablespoons pomegranate syrup
4 tablespoons olive oil
2 garlic cloves - minced
Kosher salt to taste
1/4 cup pomegranate seeds


1. Roast the eggplant either in a 450 degrees oven for half an hour, or over open flame until it is soft and show no resistance when you press it with your finger.
2. Peel the eggplant and leave the stem on. Cut the eggplant into four lengthwise, but leave it attached to the stem.
3. Spread 2 tablespoons of yogurt on each of four plates and put an eggplant on top.
4. Drizzle each eggplant with the pomegranate syrup and olive oil. Sprinkle with garlic, salt and pomegranate seeds. Serve warm.

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