Roasted Eggplant with Spiced Yoghurt, Mint and Pomegranate

side dish vegeterian/vegan

 When cooked right eggplant has the most amazing flavour and can be used in so many ways. Roasting being one of the easiest! 

The spices, creamy yoghurt, fresh mint and pops of pomegranate pair so well together for a beautiful Mediterranean inspired dish.

 


Roasted Eggplant with Spiced Yoghurt, Mint and Pomegranate


 

Serves: 4

Ready in:  35 mins

Dietary: GF | VEG | DF & VGN Adaptable 

 

Ingredients:

2 medium eggplant

2 tbsp olive oil

⅓ cup unsweetened natural yoghurt

½ tsp ground paprika

½ tsp ground cumin

¼ tsp cayenne pepper (or chilli powder)

juice of ½ a lemon

sea salt and black pepper

seeds of half a pomegranate (about ⅓ cup)

small handful of fresh mint leaves



Method:

  1. Preheat the oven to 200°C (400°F).
  2. Cut the green stem off the eggplant if desired (I like to leave this on for visual purposes). Cut lengthwise into quarters to create four large wedges from each eggplant.
  3. Place on an oven tray, drizzle with olive oil and season with salt and pepper. Use your hands to toss and coat the eggplant evenly in the oil and arrange skin side down on the tray. 
  4. Bake for 25-30 minutes or until the eggplant wedges are completely soft all the way through. 
  5. While the eggplant is cooking, make the spiced yogurt by mixing the yogurt, paprika, ground cumin, cayenne pepper and lemon juice in a small bowl. Season to taste with salt and pepper. Set aside until serving. 
  6. When the eggplant is cooked through, place on a serving dish (or serve in the baking tray). Drizzle with the spiced yogurt and sprinkle with the pomegranate seeds. Using your hands roughly tear the mint leaves and sprinkle over the dish to garnish.