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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


  • 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.

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