Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 6 Lebanese eggplants, halved
- 1 small red onion, very thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 2 large ripe roma tomatoes, cut into wedges
- 2teaspoons cumin
- 1teaspoons smoky paprika
- 1 lemon, 2 tbs juiced
- 1 1/2 cup thick Greek-style yoghurt
- 75grams pomegranate arils
- 1/2 cup olive oil
Method
Step 1 of 2
Preheat oven to 180°C. Line a baking tray with baking paper. Lay the eggplant on tray and slash with small diagonal cuts. Sprinkle the cumin and paprika over the eggplant and drizzle with half the olive oil. Roast for 25 minutes or until soft and golden. Remove from oven and drizzle with lemon juice. Season with salt and pepper.
Step 2 of 2
Spread yoghurt onto plates. Top with tomato. Place eggplant onto salad and drizzle with remaining oil. Sprinkle with parsley leaves, pomegranate arils and onion, to serve.
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