This is a Middle Eastern Eggplant Recipe to always have close at hand. It's served with a stunning tahini yogurt sauce and pomegranate arils, perfect as a side dish or an impressive appetizer!
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Cut the eggplant into halves lengthwise and place them on the baking sheet. Using a knife, cut diamonds into the eggplants, make sure you're not piercing the skin.
Drizzle the eggplants with olive oil and rub the minced garlic on them. Sprinkle salt and sumac on the eggplants.
Roast in the oven for 25-30 minutes until the flesh is soft and cooked completely.
Meanwhile, make the tahini yogurt sauce:
Mix all the ingredients in a bowl. Taste and add more salt if needed.
Once the eggplants are cooked, top them with tahini yogurt sauce, pomegranate arils, walnuts and parsley.
If planning to serve this middle eastern eggplant dish as a cold eggplant salad, then top the cold cooked eggplants with tahini yogurt sauce and toppings right before serving.