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4.75 from 12 votes

Middle Eastern Eggplant Recipe

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: Persian
Servings: 6 servings
Calories: 302kcal
Author: Shadi HasanzadeNemati


  • 4 Chinese Eggplants
  • 4 tbsp Olive Oil
  • 4 cloves Garlic Minced
  • 1 tsp Salt
  • 2 tsp Sumac

Tahini Yogurt Sauce:

  • 1/4 cup Tahini
  • 1/4 cup Plain Greek Yogurt
  • 2 cloves Garlic Minced
  • 2 tbsp Lemon Juice
  • 1/4 tsp Salt
  • 1/2 tsp Sumac
  • 1 tbsp Olive Oil


  • 1/2 cup Pomegranate Arils
  • 1/4 cup Walnuts Chopped
  • 1/4 cup Parsley Chopped


  • 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:

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. 


Calories: 302kcal