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Grilled Eggplant with Pomegranate and Yoghurt Sauce

Cooking Time:
45 mins


2 Flavorite eggplants, sliced lengthways into 2cm slices

1 tsp rock salt 

Ground black pepper, to taste

100g plain greek yoghurt

Fresh coriander, to taste

Lemon juice, to taste

½ garlic clove, crushed 

Salt, to taste

20g walnuts, roughly chopped 

1 pomegranate


Step 1

Sprinkle the eggplant slices with rock salt and place in a colander set over a bowl. Allow to stand for 60 minutes before discarding the liquid.

Step 2

Heat a chargrill pan over high heat.

Step 3

Season the eggplant with pepper and lightly spray both sides with cooking spray. 

Step 4

Season the eggplant slices on the chargrill pan, and grill for 3-4 minutes on each side until golden brown and grill marks form. Once cooked through, remove from the heat and set aside.

Step 5

To make the yoghurt sauce, place the yoghurt, 1 tbsp coriander, lemon juice, garlic, salt and pepper in a small bowl and mix to combine.

Step 6

Slice the pomegranate in half and hit the back of the fruit with a wooden spoon over a large bowl to remove seeds.

Step 7

To serve, top the grilled eggplant with the yoghurt sauce, fresh coriander, walnuts and pomegranate seeds. 

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