• Village Dairy

MIDDLE EASTERN STYLE GRILLED EGGPLANT WITH POMEGRANATE AND YOGHURT SAUCE




INGREDIENTS:

  • 3 large eggplants

  • Salt & pepper to taste

  • Olive oil

  • 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

  • 1 pomegranate


METHOD:

  1. Slice the eggplants in half, lengthways, and make 4-6 incisions on the flesh side of each slice, making a diamond pattern.

  2. Brush the eggplants with olive oil, and season with salt and pepper.

  3. Heat the grilling pan over high heat.

  4. 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.

  5. 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.

  6. 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!


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(03) 9706 6610

Head Office:
9a Commercial Drive,
Dandenong South, 3175

Factory:

378-388 Princes Hwy,
Traralgon East, 3844

 

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