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Roasted Eggplant with Spiced Yogurt and POM Arils

Roasted Eggplant with Spiced Yogurt and POM Arils

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1. Heat oven to 450°F. In a bowl combine the yogurt, cumin, ginger, cinnamon, coriander, cayenne, salt, and POM Wonderful 100% Pomegranate Juice. Stir well and keep refrigerated until ready to use.

2. Arrange eggplant in a single layer on one large or two medium rimmed baking sheets. Brush both sides with olive oil and lightly season with salt and pepper. Bake for 25 to 30 minutes until eggplant is tender and lightly golden.

3. Transfer eggplant to a serving platter. Scatter herbs and POM Pomegranate Arils on top and serve with spiced yogurt sauce.


Roasted Eggplant:

  • 1 cup POM Pomegranate Arils
  • 2 medium eggplants (2¼ lbs.), washed and sliced into rounds
  • 6 tablespoons olive oil, salt and pepper
  • 1 tablespoon chives, chopped
  • ¼ cup mint, chopped

Yogurt Sauce:

  • 2 tablespoons (1 oz.) POM Wonderful 100% Pomegranate Juice
  • 1 cup nonfat plain Greek yogurt
  • ¼ teaspoon ground cumi
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon ground cayenne (optional)
  • ¼ teaspoon salt

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit