Pomegranate roasted aubergines

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Pomegranate roasted aubergines

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Adjust Servings:
2 large Aubergine I used white aubergines, but you can use any type
1 pinch Salt and pepper
1 teaspoon Thyme
1 tablespoon Olive oil
1 teaspoon dried Lemon zest
For the dressing:
1 cup Plant-based yogurt
1/2 Pomegranate
1 teaspoon Garlic paste
1 pinch Salt and pepper
A handful fresh leaves of Parsley
1 teaspoon ground Thyme

Nutritional information

0.1 g
Total fat
0 mg
2 mg
187.78 mg
4.8 g
Total carbs
0.8 g

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

A colourful and flavorful way to serve baked aubergines that will surely impress your guests.

  • 45 minutes
  • Serves 2
  • Easy


  • For the dressing:



These aubergines are gorgeous to look at and delicious to taste. On top of that, they are ideal for the holidays and meals with guests because they fit in most of the dietary styles out there – keto, low-carb, gluten-free… you name it. And if you want another reason to opt for this recipe, it requires very little human effort. If the pomegranate is too much of a trouble for you, you can buy frozen pomegranate seeds. It’s less tasty and crunchy, but it will do the job just fine. Also, here, I have used white aubergines because their skin is thicker than other aubergines: this allows the aubergine halves to keep their shape after baking.

To prepare these pomegranate roasted aubergines, start with halving and scarring the aubergine flesh (do not skip this step, as aubergine tends to “explode” when baked). Season the halves and put in the oven for 30 minutes. While the aubergine roasts, you can prepare the yogurt dressing and preparing the pomegranate seeds. Finally, when the aubergine is cooked, you just need to add the final seasoning and garnish.

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40 minutes

Roast the aubergine

Rinse the aubergines, then halve them lengthwise without removing the stem and the end. With a sharp knife, make incisions in the middle of the aubergine flesh (be careful not to pierce the skin) to form a diamond-like shape. Transfer the 4 halves to a baking dish covered in parchment paper, cut side up. Spray or brush with olive oil. Finally, season with salt, pepper, and thyme. Put in the oven for 30 to 40 minutes, depending on the size of the aubergine. The surface should be golden-brown.

2 minutes

Prepare the dressing

In a bowl, mix the plant-based yogurt (I used unsweetened natural almond yogurt), salt, pepper, garlic paste, and thyme.

3 minutes

Garnish and serve

Halve the pomegranate and remove its seeds. When the aubergines are ready, transfer them to the serving plates. Top the aubergines with the yogurt dressing, sprinkle with lemon zest, fresh parsley leaves, and pomegranate seeds.



Serve your aubergines hot or at room temperature.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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