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