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Roasted Eggplant & Red Onion with Yogurt, Silan and Pomegranates 29.jpg

Roasted Eggplant & Red Onion with Yogurt, Silan and Pomegranate Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Servings

6 Servings

Ingredients

  • 1 eggplant sliced widthwise ttttttinto ¼-inch wheels
  • 1 small red onion thinly sliced
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 5-ounce container Greek yogurt
  • 1 tablespoon finely chopped mint
  • 2 tablespoons finely chopped Italian parsley
  • Juice from 1 lemon
  • Seeds from 1 pomegranate
  • 2 tablespoons silan date syrup
  • 1 teaspoon chili flakes optional

Instructions

  • Preheat oven to 425°F. 
  • Toss the eggplant and onions in the olive oil and season with salt and pepper. Place on a parchment-lined baking sheet. Bake in oven 15 minutes, toss, and bake an additional 10 minutes, until softened and golden. 
  • Meanwhile, in a small bowl, stir together the yogurt, mint, parsley, and lemon juice. Season with salt and pepper to taste. Stir in the pomegranate seeds.
  • Place the eggplant and onion on a serving dish. Scoop the yogurt into the center of the dish, sprinkle with pomegranate seeds. Drizzle with silan and chili flakes.
  • Recipe published in JOY of KOSHER with Jamie Geller Shavuot 2015. Subscribe Now.
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