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.
