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Eggplant with Yoghurt Sauce

Eggplant with Yoghurt Sauce Recipe brought to you by MiNDFOOD

Eggplant with Yoghurt Sauce

Perfect for a light lunch or mid-week meal, these roasted eggplants become soft and golden after just 30 minutes in the oven, and taste delicious when topped with this tangy yoghurt sauce.

Serves 6

6 medium eggplants

1/4 cup olive oil

Sea salt flakes and freshly ground black pepper

1 ½ cups thick Greek style yoghurt

2 garlic cloves, crushed

3 tsp ground coriander

½ tsp ground fennel

½ tsp smokey paprika

¼ tsp ground cinnamon

white pepper

1 pomegranate, seeds removed

2 tbsp extra virgin olive oil

½ cup flat-leaf parsley leaves, roughly chopped

1 Preheat oven to 200C. Line 2 large baking trays with baking paper. Cut eggplants in halve lengthways and place onto prepared trays. Cut 3-4 parallel incisions into each eggplant half, taking care not to cut through skin. Brush generously with oil. Stand for 5 minutes and rebrush with oil. Continue to brush until oil is used. Sprinkle with salt and pepper. Roast for 30- 40 minutes or until soft and golden.

2 Combine yoghurt, garlic, coriander, fennel, paprika and cinnamon. Season well with salt and white pepper. Serve eggplant topped with yoghurt sauce. Drizzle with oil. Sprinkle with pomegranate pearls, parsley and freshly ground black pepper.

Serve with crusty bread if desired.

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