In this recipe, eggplants are roasted and left whole, and paired with familiar Persian flavors: tangy yogurt, sweet caramelized onions, and bright sumac.

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Serves 4

2 medium eggplants

1⁄3 cup olive oil

2 tablespoons butter

1 teaspoon sumac

1½ cups Greek yogurt

1 clove garlic, minced

¼ teaspoon cumin

2 teaspoons lemon juice

salt, to taste

2 medium yellow onions

½ cup pomegranate seeds

1 tablespoon chopped mint, for garnish

  1. Preheat the oven to 400°F.
  2. Cut eggplants in half, lengthwise, and brush with all of the olive oil.
  3. Season with salt, pepper, and sumac.
  4. Roast on a sheet pan until the eggplants are nicely browned. This will take about 30–45 minutes.
  5. Meanwhile, mix yogurt with minced garlic, cumin, lemon juice, and salt, and set aside.
  6. Peel and slice onions into ¼” slices.
  7. Melt butter in a skillet over medium heat, and sauté onions until they are caramelized.
  8. Season with salt and set aside.
  9. Once the eggplants are roasted, top with caramelized onions, pomegranate, and mint, and drizzle with olive oil.
  10. Serve over the seasoned yogurt.


Photography by OOD STYLING by Eugene Jho | PROP STYLING by Nidia Cueva | PHOTOGRAPHY by Armando Rafael

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