Grilled Eggplant with Minted Yogurt and Pomegranate
Grilled Eggplant is a beautiful summer appetizer or salad with a Middle Eastern flair!
Servings: 4
Equipment
- grill or grill pan
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
- 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.
- 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.
- Serve the eggplant hot on a platter drizzled with the yogurt sauce and topped with pomegranate seeds.
Nutrition
Calories: 195 kcal · Carbohydrates: 40 g · Protein: 8 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Cholesterol: 8 mg · Sodium: 42 mg · Potassium: 1460 mg · Fiber: 18 g · Sugar: 24 g · Vitamin A: 430 IU · Vitamin C: 20 mg · Calcium: 142 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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