Grilled Eggplant with Pomegranate and Yoghurt Sauce Recipe
This dish is inspired by middle eastern flavours and it is SO delicious! If you are looking for a new side to serve up at dinner time this is the one! The grilled eggplant is full of flavour - you will love it!
Grilled Eggplant with Pomegranate and Yoghurt Sauce Recipe
Prep time: 10 mins + 60 mins standing time
Cook time: 35 mins
Total time: 45 mins + 60 mins standing time
Serves: 4
Dietary preferences: Vegetarian, Gluten-free
Ingredients:
- 2 medium eggplants, sliced lengthways into 2cm slices
- 1 tsp rock salt
- Ground black pepper, to taste
- 100g low-fat plain yoghurt
- Fresh coriander, to taste
- Lemon juice, to taste
- ½ garlic clove, crushed
- Salt, to taste
- 20g walnuts, roughly chopped
- 1 pomegranate
Method:
- Sprinkle the eggplant slices with rock salt and place in a colander set over a bowl. Allow to stand for 60 minutes before discarding the liquid.
- Heat a chargrill pan over high heat.
- Season the eggplant with pepper and lightly spray both sides with cooking spray.
- Place the eggplant slices on the chargrill pan, and grill for 3-4 minutes on each side until golden brown and grill marks form. Once cooked through, remove from the heat and set aside.
- To make the yoghurt sauce, place the yoghurt, 1 tbsp coriander, lemon juice, garlic, salt and pepper in a small bowl and mix to combine.
- Slice the pomegranate in half and hit the back of the fruit with a wooden spoon over a large bowl.
- To serve, top the grilled eggplant with the yoghurt sauce, fresh coriander, walnuts and pomegranate seeds. Enjoy!
* Disclaimer: This blog post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. Sweat assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
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