Pomegranate Topped Roasted Eggplant with Yogurt & Fresh Mint

This roasted eggplant dish is as stunning as it is nourishing. Tender slices of golden eggplant are topped with creamy Greek yogurt, jewel-like bursts of pomegranate seeds, and a drizzle of tangy pomegranate syrup. Fresh mint and parsley add brightness, while garlic gives depth. It’s a vibrant side dish or light meal that feels indulgent, yet is nutrient-dense and perfectly suited to a semaglutide-friendly lifestyle.

Ingredients:

• 2 medium eggplants (sliced into rounds) - Serves 4 - half the recipe if you serve for 2

• 1 cup full-fat Greek yogurt

• 1 garlic clove, finely minced

• ½ cup pomegranate seeds

• 2 tbsp pomegranate syrup (molasses)

• 2 tbsp fresh mint leaves, chopped

• 2 tbsp fresh parsley, chopped

• 1 tbsp olive oil (for brushing)

• Salt & pepper, to taste
  
  

Instructions:

1. Prepare the eggplant: Slice into 1 cm (½ inch) rounds. Brush lightly with olive oil and season with salt and pepper.

2. Roast: Bake or roast at 400°F (200°C) for about 10 minutes, flipping halfway, until golden brown and tender.

3. Prepare the yogurt: Mix Greek yogurt with minced garlic and a pinch of salt.

4. Assemble: Place roasted eggplant slices on a serving plate. Top each with a spoonful of garlicky yogurt.

5. Garnish: Drizzle with pomegranate syrup, scatter pomegranate seeds, and finish with fresh mint and parsley.

6. Serve warm or at room temperature.
   
   

Wellness Tip:

Eggplant is high in antioxidants like nasunin, which supports brain and heart health, while pomegranate seeds add a boost of vitamin C and polyphenols that fight inflammation. Pairing with Greek yogurt gives a creamy texture along with gut-friendly probiotics and protein, making this dish both nourishing and deeply satisfying.

Nutritional Value:

• Protein: 6g

• Carbs: 5g

• Fats: 10g

• Fiber: 13g

• Calories: 180 kcal (for 1 serving)

  
  (Values may vary slightly based on exact ingredients used.)