Chargrilled Eggplant Later Yoghurt Sauce Recipe

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The smoky flavour of the chargrilled eggplant marries perfectly subsequently the creaminess of the yoghurt and the sweetness of the pomegranate - just delicious!

The ingredient of Chargrilled Eggplant Later Yoghurt Sauce Recipe

  • 2 about 300g each eggplants cut into 1cm thick slices
  • 1 2 cup 140g natural yoghurt
  • 2 tbsp tahini
  • 1 4 cup 60ml lemon juice
  • 1 small garlic clove crushed
  • 1 tbsp pistachio dukkah
  • 1 4 cup pomegranate seeds
  • 1 4 cup mint leaves

The Instruction of chargrilled eggplant later yoghurt sauce recipe

  • heat a barbecue grill or chargrill on the subject of with reference to medium high spray both sides of the eggplant slices with olive oil spray cook in 2 batches for 2 3 mins each side or until tender and charred transfer to a plate set aside to cool slightly
  • disturb the yoghurt tahini lemon juice and garlic in a small bowl until combined season in imitation of salt
  • arrange the eggplant going on for a serving platter summit zenith behind spoonfuls of the yoghurt sauce sprinkle subsequently dukkah pomegranate seeds and mint leaves

Nutritions of Chargrilled Eggplant Later Yoghurt Sauce Recipe

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