Roasted Eggplant with Za’atar Yogurt Sauce

Name: Roasted Eggplant with Za’atar Yogurt Sauce
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: Mediterranean,
Ingredients: 1 tbsp organic zaatar; 1 tsp organic garlic powder; 1/2 tsp organic black pepper coarse ground; 1 tsp sicilian sea salt; 3 medium eggplant cut in half lengthwise; 2 tbsps olive oil plus more for drizzling; 1/4 cup pomegranate arils; 2 tbsps packed cilantro leaves; 1/2 cup plain Greek yogurt; 2 tbsps tahini; 1/4 cup fresh lemon juice; 1 tbsp honey; 1 tbsp organic zaatar; 1/2 tsp organic garlic powder; 1/4 tsp sicilian sea salt

A simple, but incredibly flavorful Middle Eastern-inspired dish. Roasted eggplant halves are seasoned with McCormick Gourmet™ Organic Za'atar Seasoning and then drizzled with a sweet and tangy yogurt sauce. A sprinkle of tart pomegranate arils adds an elegant finishing... Read More Read Less

15m

PREP TIME

45m

COOK TIME

134

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Roasted Eggplant
1 tablespoon McCormick Gourmet™ Organic Za'atar
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
1 teaspoon sicilian sea salt
3 medium eggplant, cut in half lengthwise
2 tablespoons olive oil, plus more for drizzling
1/4 cup pomegranate arils
2 tablespoons packed cilantro leaves
Za'atar Yogurt Sauce
1/2 cup plain Greek yogurt
2 tablespoons tahini
1/4 cup fresh lemon juice
1 tablespoon honey
1 tablespoon McCormick Gourmet™ Organic Za'atar
1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/4 teaspoon sicilian sea salt

INSTRUCTIONS

1 Preheat oven to 375°F. For the eggplant, mix Za’atar Seasoning, garlic powder, black pepper and salt in a small bowl; set aside. Place eggplant halves cut-side up on a parchment lined shallow baking pan. With the tip of a sharp knife, carefully score the flesh deeply in a criss-cross pattern, being careful not to cut through to the skin.
2 Season cut-sides of eggplant evenly with seasoning mixture. Drizzle evenly with olive oil. Roast 45 to 50 minutes or until eggplant is golden brown and tender.
3 Meanwhile, mix all Za’atar Yogurt Sauce ingredients in a medium bowl with a wire whisk until well blended. Cover and refrigerate until ready to serve.
4 Drizzle roasted eggplant halves with Za’atar Yogurt Sauce and additional olive oil, if desired. Sprinkle with pomegranate arils and cilantro to serve.