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4.52 from 27 votes

Middle Eastern Eggplant Recipe

This is a great Middle Eastern eggplant recipe to always keep on hand. Perfectly roasted eggplant is served with a stunning tahini yogurt sauce and pomegranate arils. It's 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: 255kcal


  • 4 Eggplants see notes
  • 4 tablespoon Olive Oil
  • 4 cloves Garlic Minced
  • 1 teaspoon Salt
  • 2 teaspoon Sumac

Tahini Yogurt Sauce:

  • ¼ cup Tahini
  • ¼ cup Plain yogurt
  • 2 cloves Garlic Minced
  • 2 tablespoon Lemon Juice
  • ¼ teaspoon Salt
  • ½ teaspoon Sumac
  • 1 tablespoon Olive Oil


  • ½ cup Pomegranate Arils
  • ¼ cup Walnuts Chopped
  • ¼ 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. 



  • For this recipe you can use Chinese or Italian eggplants for this recipe. 
  • If you have extra tahini yogurt sauce, store it in a jar and use it as a dip or salad dressing. 
  • You can use whole milk, 2% or non-fat yogurt to make the sauce. It's also possible to use sour cream. You can also use non-dairy yogurt as long as it's plain and not flavored.


Calories: 255kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 497mg | Potassium: 478mg | Fiber: 6g | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg