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4.2 from 18 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
  • 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

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: 1Serving

Amount Per Serving

Calories 58

% Daily Value*

Calories 58kcal 3%

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