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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.
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.
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.
Drizzle roasted eggplant halves with Za’atar Yogurt Sauce and additional olive oil, if desired. Sprinkle with pomegranate arils and cilantro to serve.