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Grilled Eggplant With Garlic Yoghurt, Walnuts & Pomegranate

Prep & Cook

35 min

Serves

Difficulty

Easy

Grilled Eggplant With Garlic Yoghurt, Walnuts & Pomegranate

Ingredients

Eggplant

1 large eggplant, cut lengthwise into 1.3cm slices

1 tsp flake salt

2 tbsp extra-virgin olive oil

Yogurt sauce

200g greek yogurt (full fat)

1 head of roast garlic

1 tsp fresh lemon zest

1 tsp fresh lemon juice

2 tbsp coriander, chopped

Pinch flake salt

Pinch fresh black pepper

Toppings

2 tbsp walnuts, chopped

2 tbsp fresh pomegranate

1 tbsp coriander, chopped

Nutrition per serving

Calories

425

Protein

Fat

28g

Carbs

41g

Sugars

19g

Description

Enjoy the vibrant flavors of the Middle East with our Grilled Eggplant with Garlic Yoghurt, Walnuts & Pomegranate. This healthy dish is perfect for a light dinner on a summers evening.

The combination of creamy garlic yoghurt and the crunch of walnuts pairs wonderfully with the pomegranate seeds adding a pop of colour and a tangy zing.

Get that essential char on your grilled eggplant with Blu. Cookware's Griddle Pan, which will help each slice get a hint of smoke and a deliciously caramelized edge.

Method

Place eggplant on a tray and sprinkle the salt onto the surface. Allow the eggplant to sit for 15-20 minutes, then gently wipe away the liquid with a paper towel.

Meanwhile, in a small bowl, combine the yoghurt, roasted garlic, lemon zest and juice, coriander, salt, and pepper. Taste and add more salt or pepper, if necessary. Set the mixture aside while you cook the eggplant.

Preheat grill pan to medium-high heat. Brush both sides of the eggplant with the oil. Grill the eggplant for about 10 minutes, turning halfway through cooking, until the eggplant has nice char marks and is cooked through.

Place the eggplant slices on a serving platter. Top with the yoghurt sauce, chopped, walnuts, pomegranate seeds, and chopped coriander.

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