Colourful slices of grilled eggplant with yoghurt sauce and pomegranate seeds make a great, simple vegetarian dish. Serve it up by itself as an entree or add a hearty pasta or rice salad to turn it into a filling main meal.
Serves: 4 (side dish or entrée)
Preparation time: 20 minutes
2 large eggplants
1/3 cup olive oil
1 tsp salt
100g Greek yoghurt
Squeeze of lemon juice
1/2 garlic clove, crushed
Sea salt, to taste
Freshly gound black pepper, to taste
Handful fresh coriander leaves
1 small pomegranate (seeds only)
2tbsp walnuts, roughly chopped
1tsp sumac or za’atar (optional)
- Slice the eggplants lengthways into 2cm thick slices. Brush olive oil over both sides of each slice and season with salt.
- Heat a chargrill pan over high heat. Cook eggplant slices for 4-5 minutes on each side until golden brown and showing grill marks. Remove from heat and set aside.
- Mix together the yoghurt, lemon juice and garlic in a small bowl and season to taste.
- Place the eggplant on a platter and drizzle with the yoghurt sauce. Scatter with pomegranate seeds, coriander and chopped walnuts and season with freshly ground black pepper or sprinkle with sumac or za’atar (Middle Eastern spice mix) if using.
Serve the eggplant dish by itself as an entree, or accompany with a pasta, rice or cous cous salad to transform this dish into a substantial meal – perfect for meat-free Mondays!