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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
  • Blue cheese sauce

  • 2/3 cup of Greek yoghurt
  • one small garlic clove, minced
  • 100 g of blue cheese

  • 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.

    To make the sauce, whisk yoghurt with blue cheese and garlic. Season with salt.
    Refrigerate before serving.

    Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.


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