Grilled Baby Eggplant with Minted Yogurt and Pomegranate

Recipe by The View From the Great Island

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

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

Method

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.

View the recipe instructions at The View From the Great Island