Facebook Instagram Pinterest

roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.