Grilled Baby Eggplant with Minted Yogurt and Pomegranate

Name: Grilled Baby Eggplant with Minted Yogurt and Pomegranate
Total time: 20 min
Yield: 1 serving
Ingredients: 1 cup yogurt; a large handful of fresh mint leaves; 1 clove garlic; Juice of 1/2 lemon; pinch of salt; 10 baby eggplant; olive oil; 1/4 cup pomegranate seeds

User Reviews

4.2

18 reviews

Good

Total Time
20 mins
Calories
58 kcal
Course
Side Dish, Appetizer
Cuisine
Mediterranean, Middle Eastern

Grilled Baby Eggplant with Minted Yogurt and Pomegranate

Julie Valencia

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

minted yogurt sauce

1 cup yogurt
a large handful of fresh mint leaves 1/2 cup
1 clove garlic
Juice of 1/2 lemon
pinch of salt

eggplant

10 baby eggplant
olive oil

garnish

1/4 cup pomegranate seeds substitute toasted pine nuts or walnuts

Add to Shopping List

Instructions

Process the sauce ingredients in a small food processor until smooth. Taste to adjust and then refrigerate until needed. You do this the day ahead if you like.
Slice each eggplant in half lengthwise. I like to try to keep the stems intact, so I slice right through those as well. Brush each cut side lightly with olive oil and place, face down, on a preheated grill pan. Grill for several minutes on each side until the eggplants are charred and starting to soften.
Serve the eggplant hot on a platter drizzled with the yogurt sauce and topped with pomegranate seeds.