Grilled Eggplant with Pomegranate and Yoghurt Sauce



  • 2 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

  • 1/2 garlic clove, crushed 

  • Salt, to taste

  • 20g walnuts, roughly chopped 

  • 1 pomegranate


  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

  2. Heat a chargrill pan over high heat

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

  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

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

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

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