- 1 eggplant
- 1/3 cup olive oil
- 1 Tbsp Ancient Halaby Middle Eastern Chile Blend
- Salt to taste
- Yogurt, mint, pomegranate for garnish
- Preheat oven to 400f.
- Split eggplant and score it.
- Mix olive oil and Ancient Halaby together and brush it on eggplant.
- Season eggplant with salt.
- Bake for 35–40 minutes.
- Smear with yogurt and sprinkle with pomegranate and mint leaves.