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

 

Tanya
Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected.

She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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