Grilled Eggplants with Garlic Yogurt Sauce
One of my favorite Summer Veggies is the Eggplant! There are so many different ways you can use this delicious and healthy vegetable in dishes and even the kids will eat them up. One of the families favs is my grilled eggplants with garlic yogurt sauce, walnuts and pomegranate and once you make this, you will know why.
Serves 6 - adjust by two per eggplant
3 medium eggplants - Slice lengthways
Extra Virgin Oliver Oil 1 tsp Kosher rock salt Ground black pepper, (pinch for taste) Plain Greek yoghurt Fresh coriander 1 Lemon ½ garlic clove, crushed Pinch of Salt (for taste) 1/4 cup walnuts, roughly chopped 1 pomegranate
Sprinkle each eggplant slice with the kosher salt and place in a Colander then set the colander over a bowl, the eggplant will discard liquid so Allow them stand for 60 minutes before discarding the liquid.
Heat a cast iron grill pan over high heat.
Season the eggplant with pepper then drizzle with evoo
Place the eggplant slices on the hot cast iron grill pan, and grill for 3-4 minutes per side until golden brown and you see nicely chard grill marks. Remove from the heat and set aside.
Yoghurt sauce: Place the greek yoghurt, 1 tbsp fresh coriander, 1/2 fresh squeezed lemon juice, garlic, salt and pepper in a small bowl and mix until well combined.
Slice the pomegranate in half and with a wooden spoon, hit the back of the fruit over a large bowl and all the seeds will pop out.
To serve, top the grilled eggplant with the homemade yoghurt sauce, some freshly chopped coriander, the chopped walnuts and pomegranate seeds.
Serve and Enjoy!
As usual, please let me know if you make this and how it turns out by leaving your tips and tricks in the comment section below.