Serves 6-8
Ingredients
- 2 eggplants
- 75g Pomlife fresh pomegranate arils punnets
- 1 cup Greek yoghurt
- ½ tsp ground cumin
- 1 tbsp lemon juice
- 1 garlic clove grated finely
- 1/3 cup olive oil
- Mint & parsley to garnish, as desired
- Salt & pepper to season
Method
- Preheat the oven to 180° (fan forced). Line an oven tray with baking paper.
- Slice the eggplant in half, lengthways and add a generous amount of salt. Stand for 15-20 minutes until moisture beads start to appear. Lather in olive oil on both sides and place onto the tray and into the oven.
- Allow the eggplant to gently cook until softened and slightly browned
- In a small bowl add 1 cup of Greek yoghurt, grate garlic, cumin and half of the lemon juice. Stir, season with salt and pepper to taste. You may need to add a little extra lemon juice to taste. Garnish with mint and refrigerate ready to serve with the eggplant.
- Remove the eggplant from the oven, allow to rest and cool for 10-15 minutes. Finish the eggplant with Pomlife fresh pomegranate arils, parsley, salt, pepper and a drizzle of olive oil. Add the yoghurt to your serving dish and enjoy.
Tip: Salt draws out the bitterness of the eggplant and will not be overly salty once baked.
