Recipe by

Visit website

Grilled Baby Eggplant with Minted Yogurt and Pomegranate is a simple and healthy Middle Eastern inspired side dish or appetizer


serves 4-5

Total time

20 minutes


Sides, Appetiser


  • 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
  • ¼ cup pomegranate seeds (substitute toasted pine nuts or walnuts)


  1. 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.
  2. 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.
  3. Serve the eggplant hot on a platter drizzled with the yogurt sauce and topped with pomegranate seeds.
  4. View the recipe instructions at The View From the Great Island

View this recipe plus 5,000 more in our FREE app

Preview in browser for now