Eggplant with Yoghurt Sauce
09 Dec 2015 60 Minute Recipe Article by MiNDFOOD
6 medium eggplants
1/4 cup olive oil
Sea salt flakes and freshly ground black pepper
1 ½ cups plain yoghurt, or for a healthy option, use Symbio™ Probalance™ Natural Unsweetened Yoghurt
2 garlic cloves, crushed
3 tsp ground coriander
½ tsp ground fennel
½ tsp smokey paprika
¼ tsp ground cinnamon
1 pomegranate, seeds removed
2 tbsp extra virgin olive oil
½ cup flat-leaf parsley leaves, roughly chopped
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.
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.