Prep: 20 mins
Cook: 15 mins
6
BBQ eggplant with minted yoghurt & pomegranate
Savor the flavors of BBQ eggplant with minted yogurt and pomegranate. Grilled eggplant, charred to perfection, topped with cool minted yogurt and juicy pomegranate seeds. This dish offers a delightful balance of smoky, tangy, and refreshing flavors, perfect for a light summer meal.
1⁄2 cup thick natural yoghurt
1 cup mint leaves, finely chopped
1 tbs lemon juice
3 medium (about 1.2kg) plump eggplants, trimmed
Olive oil spray
1 green onion (shallot), very thinly sliced
1⁄2 small pomegranate, seeds removed
Extra mint leaves to serve
STEP 1 To make minted yoghurt, combine yoghurt, mint, lemon juice and salt and pepper to taste in a bowl. Stir until smooth. Set aside for flavours to develop.
STEP 2 Preheat a barbecue grill or char-grill on medium-high heat. Cut eggplant lengthways into 1cm thick slices. Liberally spray on each side with oil and season with salt and pepper. Barbecue or char-grill eggplant, in batches, for 2–3 minutes on each side or until golden and tender. Transfer to a large serving plate.
STEP 3 Drizzle eggplant with minted yoghurt. Sprinkle with green onions, pomegranate seeds and mint leaves. Season with pepper to taste and serve.
Nutritional Facts
Eggplant: Good source of dietary fiber, vitamin B6, and antioxidants.
Mint leaves: Contains vitamins A and C, aids digestion.
Natural yoghurt: High in protein and probiotics.
Pomegranate seeds: Rich in antioxidants and vitamin C.
Green onion: Provides vitamins A and C, and antioxidants.
Olive oil: Source of healthy fats and vitamin E.
Tips and Tricks
Select firm, glossy eggplants for grilling. Substitute pomegranate with dried cranberries or raisins for a similar burst of sweetness.
