3 large eggplants
Salt & pepper to taste
1/2 cup Village Dairy Middle Eastern Style Natural Yoghurt
1/4 cup chopped fresh coriander leaves, and a few leaves for garnishing
Lemon juice to taste
1 small clove of crushed garlic
Slice the eggplants in half, lengthways, and make 4-6 incisions on the flesh side of each slice, making a diamond pattern.
Brush the eggplants with olive oil, and season with salt and pepper.
Heat the grilling pan over high heat.
Grill the eggplant halves for 4-5 minutes on each side until cooked through and grill marks are visible. Remove from heat and set aside.
For the yoghurt sauce: in a small bowl, mix in 1/2 a cup of Village Dairy Middle Eastern Style Natural Yoghurt, chopped coriander leaves, crushed garlic, lemon juice, salt and pepper to taste.
To serve, place the grilled eggplant halves on a plate facing the flesh side up. Spoon the yoghurt sauce over the eggplant and top it off with pomegranate seeds. Garnish with a few coriander leaves, and enjoy!