Main Course

Baked Eggplant with Yogurt and Pomegranate

Eggplant is a vegetable that has both style and substance. Known for its beautiful purple skin, eggplant is rich in nutrients and, when cooked, boasts a smooth texture and complex flavor.

Popular recipes for cooking eggplant include various Asian methods and the Italian dish Eggplant Parmesan. My eggplant with yogurt and pomegranate dish is light, flavorful and bursting with color that’s sure to delight both your eyes and your taste buds!

Life is sweet, so eat well and enjoy!

Chef Arturo Vargas


4 medium eggplants cut into 1/2 inch-thick rounds
1 tablespoon pomegranate molasses
2 tablespoons red wine vinegar or rice vinegar if you don’t have red wine vinegar.
2 tablespoons olive oil
2 cups plain low fat yogurt
2 clove garlic, minced
2 tablespoons sesame seed oil
1/2 cup pomegranate seeds

Method of Preparation:

1. Brush the eggplant slices on both sides with olive oil. Place them on an oiled baking sheet and season on both sides with salt and pepper. Bake them at 450F for at least 30-35 minutes.

2. While the eggplant is baking, in a small bowl, whisk together the pomegranate molasses, red wine vinegar and 2 tablespoons of sesame seed oil.

3. In a separate bowl, whisk together the yogurt, minced garlic and Tahini.

4. When the eggplant slices are done baking, brush them generously with the molasses, vinegar and oil mixture. Remove them with a spatula and drizzle them with the Tahini-yogurt, and sprinkle on the pomegranate seeds.

Traveling to the Sacramento, CA area? You’ll want to stop by Chef Arturo’s latest venture –  La Posada Restaurante Mexicano – located at:

11721 Hwy 160 Courtland, CA 95615              Call for reservations: (916) 775-1382



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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