Eggplant Rounds with Herbed Yogurt for an easy vegan appetizer, side, or small bite. Top with fresh herbs and pomegranate.

Happy New Years Eve Eve!

Welcome to the last post on F&V of 2018.

I’ll be the first to admit that I fall victim to the whole new year new you mentality.

I spent a lot of time between Christmas and New Years listing all of the good aspect of my life that I want to do bigger and better in 2019, and all of the not so grand things I’d be just fine with leaving in 2018.

There’s something magical about the start of the new year that makes big changes feel totally tangible and transformative.

Two years ago on New Years Day I started this humble space on the Internet, the blog you’re reading now.

A year ago on January 1st I quit my gym and joined a yoga studio and watched how my time on the mat changed the way I viewed my life.

This year and today, we’re making Eggplant Rounds with Herbed Yogurt for the perfect plant-based NYE appetizer.

So, see, big things.

What You Need to Make Eggplant Rounds with Herbed Yogurt

What’s hard, though, is doing multiple big things.

When I try to wake up and become my ideal self overnight, it’s great at first, go me, and then becomes increasingly more like a not so comical juggling act in which, spoiler alert, I drop all of the balls and no one, not even the kids, are laughing.

Boo.

I heard Rachel Hollis say on Instagram that instead of focusing on changing everything at once, focus on ONE THING.

What’s your one thing?

I’m still working on narrowing mine down.

Today your one thing can be mastering a mean plant-based appetizer to share for NYE.

All you need is a single eggplant, your favorite dairy free yogurt, a handful of your favorite herbs, and fresh pomegranate.

Let’s do this one thing WELL.

How to Make Eggplant Rounds with Herbed Yogurt

The inspiration for this recipe came from the creative eggplant “toasts” I’ve seen on Instagram.

Have you seen them?

No, I didn’t actually “toast” eggplant here, but I did cut the Japanese eggplant into 1″ “rounds” and then baked them to make a tender but sturdy base for topping.

I’ve always kind of had a thing for yogurt on veggies.

Check out my Savory Yogurt Bowls with Cinnamon Roasted Veggies if you don’t believe me.

I love using almond milk-based yogurt as the creamy topping to eggplant here to accentuate its silky baked texture.

Add in your favorite herbs– I love basil or mint here, plus garlic powder, lemon, salt, and pepper, to make a creamy oil0-free spread that is anything but plain.

To top it all off, I added pomegranate seeds for a little extra texture, color, and sweetness!

Te result is a concise grab and go plant-based pairing that comes together in 30 minutes for all of the parties– the one inside and outside of your mouth.

How to Serve Eggplant Rounds with Herbed Yogurt

These Eggplant Rounds with Herbed Yogurt are perfect as a plant-based appetizer, small bite, or side.

Their festive flair makes them ideal for serving at a holiday party, new years eve party, or anytime you’re fine dining and need a dressed up veg-centric Hors d’oeuvre.

If you’re serving many guests, use multiple eggplants and double the yogurt recipe to accommodate more diners.

Depending on how much yogurt sauce you prefer on your eggplant, you might have leftovers.

Try using the leftover sauce as a dip for raw veggies or spread onto toast with avocado!

If you can’t find pomegranate near you, try subbing your favorite fruit preserves or chopped dried apricot.

More Vegan Appetizers

I Want to Hear From You

If you make this Eggplant Rounds with Herbed Yogurt recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren