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Grilled Baby Eggplant with Minted Yogurt and Pomegranate
4.2 from 12 votes

Grilled Baby Eggplant with Minted Yogurt and Pomegranate

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve the eggplant hot on a platter drizzled with the yogurt sauce and topped with pomegranate seeds.

Nutrition Information

Calories 58kcal (3%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 58

% Daily Value*

Calories 58kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.