Follow these steps for perfect results
Pomegranate Sauce
recipe
Tzatziki
Sun Dried Tomatoes
dipped in olive oil
Brinjal (Eggplant)
Mint Leaves
Tahini
Salt
Pepper
Extra Virgin Olive Oil
for cooking
Slice the eggplant lengthwise into 1/4-inch thick slices.
Sprinkle with salt and drizzle with olive oil.
Toss to coat well.
Preheat oven to 180 C (optional oven roasting).
Arrange eggplant slices on a baking tray.
Cover loosely with foil and roast for 15-20 minutes, turning halfway (optional oven roasting).
Preheat a skillet on medium heat (optional skillet roasting).
Place eggplant slices on the skillet and roast until soft and cooked on both sides (optional skillet roasting).
Repeat with remaining eggplant.
Place the largest eggplant rounds on a serving platter.
Spread a spoonful of tahini on each eggplant slice.
Place sun-dried tomatoes over the tahini.
Spoon the yogurt dip over the tomatoes.
Drizzle with pomegranate sauce.
Garnish with mint leaves or thyme leaves.
Serve as an appetizer or side dish.
Expert advice for the best results
Grill the eggplant outdoors for a more intense smoky flavor.
Adjust the amount of pomegranate sauce to your taste.
Everything you need to know before you start
10 minutes
The eggplant can be grilled a day ahead. Assemble just before serving.
Arrange the eggplant slices artfully on a platter, drizzling the sauces for visual appeal.
Serve with pita bread or crusty bread.
Serve as part of a mezze platter.
Complements the flavors and acidity.
Crisp and refreshing, pairs well with the eggplant.
Discover the story behind this recipe
Common appetizer in Mediterranean and Middle Eastern cuisine.
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