1/4cuppomegranate seedssubstitute toasted pine nuts or walnuts
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.
https://theviewfromgreatisland.com/grilled-baby-eggplant-with-minted-yogurt-and-pomegranate/ October 11, 2018