Follow these steps for perfect results
Eggplant
sliced lengthwise
Tzatziki
Tahini
Sun Dried Tomatoes
dipped in olive oil
Pomegranate Sauce
Mint Leaves
Salt
Black Pepper
Extra Virgin Olive Oil
for cooking
Slice eggplant lengthwise into 1/4-inch thick slices.
Sprinkle salt and drizzle olive oil over the eggplant slices.
Toss eggplant slices until well coated with oil and salt.
Preheat oven to 180°C or a skillet on medium heat.
Roast eggplant in the oven for 15-20 minutes, turning halfway through, or until soft and pliable.
Alternatively, roast eggplant slices on a cast iron skillet until soft and cooked on both sides.
Place grilled eggplant slices on a serving platter.
Spread tahini on each eggplant slice.
Place sun-dried tomatoes over the tahini.
Spoon tzatziki (or Greek yogurt dip) over the tomatoes.
Drizzle pomegranate sauce over the yogurt.
Garnish with mint or thyme leaves.
Serve as an appetizer or side dish.
Expert advice for the best results
For a smokier flavor, grill the eggplant over charcoal.
Adjust the amount of pomegranate sauce to your liking.
Use different types of herbs for garnish, such as parsley or cilantro.
Everything you need to know before you start
10 minutes
The eggplant can be grilled ahead of time and assembled just before serving.
Arrange eggplant slices artfully on a platter, ensuring each slice is visible and garnished.
Serve with pita bread or crackers.
Accompany with a fresh salad.
Complements the tangy and earthy flavors.
Light and refreshing.
Discover the story behind this recipe
Common appetizer in Mediterranean and Middle Eastern cuisine.
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