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!