Eggplant With Pomegranate and Yogurt
Serves 2
Preparation time: 5-10 minutes
Cooking time: 30 minutes
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4 medium sized eggplant (I prefer the medium sized ones as the really large ones can be bitter)
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Oil for brushing
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1/2 cup natural yogurt
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1/4 pomegranate
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1/4 cup sunflower seeds, pepitas or slivered almonds
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fresh parsley and basil
Step 1 - Preheat oven to 180C/350F. Slice eggplant into 1 cm or 1/2 inch piece slices and line a baking tray with parchment. Brush the top of the eggplant with oil and bake for 15 minutes. Take out of oven, turn eggplant slices over and brush the other side with oil and bake for a further 10-15 minutes until golden brown. You can allow this to cool or go onto the next step (this is delicious served hot, warm or cold). You can also toast the seeds or nuts after this in the oven at the same temperature for 10 minutes.
Step 2 - Place the eggplant on a serving plate and drizzle with the yogurt, pomegranate seeds, seeds or nuts and fresh herbs. Season with a little salt and pepper.