Garlic Stuffed Eggplant With Pomegranate

Garlic Stuffed Eggplant With Pomegranate


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This creamy roasted eggplant is the perfect new meal to try out this week! The tender eggplant and cold garlicky tzatziki pair together deliciously!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 2 large eggplants, halved lengthwise
  • ⅓ C. olive oil
  • ¾ C. tzatziki yogurt
  • 1 tsp. minced garlic
  • 1 ½ tsp. lemon thyme leaves
  • 1 pomegranate, (seeds only)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder

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Preheat the oven to 350 degrees. Scoop out the insides of the eggplant, leaving about 1 in. of the “meat.” brush the hollowed veggies with olive oil and the seasonings and spices. Roast this for 25 minutes until brown. Pour the tzatziki in the hollowed part and garnish with leftover lemon thyme and pomegranate seeds.

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