Aubergine Recipe with Pomegranate and Yoghurt

Name: Aubergine with Pomegranate and Yoghurt
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 eggplants, peeled and sliced lengthwise (2 cm); 1 teaspoon salt; 4 tablespoons olive oil; 5 tablespoons yogurt; 1 clove of garlic, pureed; 1 heaped tablespoon nigella seeds; 1 teaspoon salt; Half teaspoon black pepper; 3 tablespoons olive oil; 3 tablespoons pomegranate sour, you can use honey and soy sauce as well; Basil leaves; Pomegranate; Lemon

Refika's Eggplant

by Book Recipe June 8, 2022

written by Book Recipe June 8, 2022

Aubergine Recipe with Pomegranate and Yoghurt

Eggplant is a delicate but versatile vegetable when done right the taste of the eggplant dishes will be unforgettable and irreplaceable. Eggplant dishes are especially in abundance in Turkish cuisine. This one we are showing you today is a modern twist on this tasty ingredient with Refika’s touch. If you want a tasty easy but different version of an eggplant dish to wow your dinner guests you should try this one! Afiyet Olsun!

Eggplant season has started in Turkey. I can easily say that eggplant is one of the indispensable ingredients of Turkish cuisine. It is an amazing vegetable and can sometimes be a great rescuer, especially for vegetarians. Therefore, we would like to give you a delicious recipe that you can eat either as a main dish or as a meze.

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Aubergine with Pomegranate and Yoghurt

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 25 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 eggplants, peeled and sliced lengthwise (2 cm)
1 teaspoon salt
4 tablespoons olive oil

5 tablespoons yogurt
1 clove of garlic, pureed
1 heaped tablespoon nigella seeds
1 teaspoon salt
Half teaspoon black pepper
3 tablespoons olive oil
3 tablespoons pomegranate sour, you can use honey and soy sauce as well

Basil leaves
Pomegranate
Lemon

Instructions

Preheat the oven on upper heat to 190 C (374F).
Line an oven tray with baking paper or lightly grease.
Place the eggplant onto the tray and rub each piece with olive oil and season with salt.
Roast the eggplants in the preheated oven until softened and golden brown, 25 to 30 minutes. After 25 to 30 minutes turn their other side and roast for 10 minutes more.
Meanwhile, to make the yogurt sauce, mix the yogurt, garlic, nigella seeds, salt, black pepper, olive oil, and pomegranate sour.
Place the eggplants on the plate and add the yogurt mixture.
Sprinkle with fresh basil leaves, and pomegranate seeds, and drizzle some lemon juice.

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Recipe video

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