Discover the vibrant flavors of the Middle East with our irresistible Grilled Baby Eggplant with Minted Yogurt and Pomegranate. This dish is not just a feast for the eyes; it’s a delightful combination of smoky grilled eggplant, creamy minted yogurt, and the sweet crunch of pomegranate seeds that will leave your taste buds dancing! Perfect for a light appetizer or a stunning side dish, this recipe is quick to prepare and sure to impress your guests. Ready to elevate your culinary skills and tantalize your palate? Let’s dive into this deliciously simple recipe!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 baby eggplants, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup yogurt
- 1/4 cup fresh mint, chopped
- 1/2 cup pomegranate seeds
Instructions
- Prepare the eggplants by washing and patting them dry. Slice each baby eggplant in half lengthwise, creating two even pieces.
- Brush the cut sides of the eggplant halves generously with olive oil. Ensure each surface is evenly coated to prevent sticking and promote beautiful grill marks.
- Season the eggplant halves with salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes to absorb the seasoning.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Place the eggplant halves cut-side down on the hot grill. Cook for 4-5 minutes until deep golden brown grill marks appear and the flesh becomes tender.
- Flip the eggplants and grill for an additional 3-4 minutes on the skin side until completely soft and slightly charred.
- While the eggplants are grilling, prepare the minted yogurt by combining yogurt, finely chopped fresh mint, a pinch of salt, and a drizzle of olive oil in a mixing bowl.
- Remove the grilled eggplants from the heat and transfer to a serving platter.
- Generously spoon the minted yogurt over the warm eggplant halves.
- Sprinkle fresh pomegranate seeds over the top, allowing them to cascade across the dish for a vibrant, jewel-like presentation.
- Serve immediately while the eggplant is warm, with an optional extra drizzle of olive oil and a sprinkle of fresh mint leaves.
Tips
- Choose the Right Eggplants: Look for firm, glossy baby eggplants that are free from blemishes. They should feel heavy for their size, indicating freshness.
- Marinate for Extra Flavor: If you have time, let the eggplant halves marinate in olive oil, salt, and pepper for about 30 minutes before grilling. This will enhance the flavor and tenderness.
- Control the Heat: Make sure your grill is preheated to the right temperature (400-450°F). This helps achieve those beautiful grill marks and ensures the eggplant cooks evenly.
- Don’t Rush the Grilling: Allow the eggplants to grill undisturbed for the first few minutes to develop a nice char. Avoid flipping them too soon to prevent tearing.
- Experiment with Yogurt: Feel free to customize the minted yogurt by adding other herbs like dill or parsley for a unique twist. You can also mix in a splash of lemon juice for added brightness.
- Presentation Matters: When serving, drizzle a little extra olive oil over the top and add a few whole mint leaves for a pop of color. The pomegranate seeds not only add flavor but also make the dish visually stunning.
- Serve Warm: This dish is best enjoyed warm, so serve it immediately after grilling for the best texture and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
