I was never a big fan of eggplants growing up, but everything changed when I was introduced to this salad. How could I resist the divine combination of the pomegranate seeds and toasted nuts, they add such relevance and flavour to the eggplant, making it a masterpiece salad. In Palestine, the eggplant is usually fried, but I like to roast them to perfection in the oven for a healthier approach and its just as marvelous.
Prep TIme
- 10 mins
Cooking TIme
- 20 mins
Serves
- 4 – 6 pax
Ingredients
- 3-4 medium eggplants
- Olive oil
- Salt and pepper
For the Yogurt Sauce
- 1 ½ cups Greek Yogurt
- 1-3 small garlic clove crushed or to taste
- Salt to taste
- ½ Tsp lemon juice
For the Garnish
- Pomegranate seeds
- Parsley or dill
- Toasted nuts (pine nuts, almonds pistachios)
Method
- Preheat the oven on broil (high heat)
- Slice the eggplant into round slices and brush with olive oil salt and pepper.
- Bake for 15 minutes or until golden and set aside
- Combine the yogurt sauce ingredients together.
- Arrange eggplants on a plate and tope with yogurt sauce and garnishes
