Grilled Eggplant with Pomegranate and Yoghurt Sauce
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
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.
Heat a chargrill pan over high heat.
Season the eggplant with pepper and lightly spray both sides with cooking spray.
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.
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.
Slice the pomegranate in half and hit the back of the fruit with a wooden spoon over a large bowl to remove seeds.
To serve, top the grilled eggplant with the yoghurt sauce, fresh coriander, walnuts and pomegranate seeds.