Grilled Eggplant with Pomegranate and Yoghurt Sauce Recipe

This dish is inspired by middle eastern flavours and it is SO delicious! If you are looking for a new side to serve up at dinner time this is the one! The grilled eggplant is full of flavour - you will love it!

Serves 4

Ingredients

2 medium eggplants, sliced lengthways into 2cm slices
1 tsp rock salt
Ground black pepper, to taste
100g low-fat plain yoghurt
Fresh coriander, to taste
Lemon juice, to taste
½ garlic clove, crushed
Salt, to taste
20g walnuts, roughly chopped
1 pomegranate

Method

1. Sprinkle the eggplant slices with rock salt and place in a colander set over a bowl. Allow to stand for 60 minutes before discarding the liquid.
2. Heat a chargrill pan over high heat.
3. Season the eggplant with pepper and lightly spray both sides with cooking spray.
4. Place the eggplant slices on the chargrill pan, and grill for 3-4 minutes on each side until golden brown and grill marks form. Once cooked through, remove from the heat and set aside.
5. To make the yoghurt sauce, place the yoghurt, 1 tbsp coriander, lemon juice, garlic, salt and pepper in a small bowl and mix to combine.
6. Slice the pomegranate in half and hit the back of the fruit with a wooden spoon over a large bowl.
7. To serve, top the grilled eggplant with the yoghurt sauce, fresh coriander, walnuts and pomegranate seeds. Enjoy!

Love, Kayla xx