Grilled Baby Eggplant with Minted Yogurt and Pomegranate
User Reviews
4.2
12 reviews
Good
-
Total Time
20 mins
-
Calories
58 kcal
-
Cuisine
Mediterranean, Middle Eastern
Grilled Baby Eggplant with Minted Yogurt and Pomegranate
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
minted yogurt sauce
- 1 cup yogurt
- mint leaves 1/2 cup, large handful, fresh
- 1 clove garlic
- lemon juice of half
- pinch salt
eggplant
- 10 baby eggplant
- olive oil
garnish
- 1/4 cup pomegranate seeds substitute toasted pine nuts or walnuts
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.
Nutrition Information
Show Details
Calories
58kcal
(3%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
12 reviews
Good
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