- Rinse and cut the aubergines in half longways. Use a sharp knife to slit the flesh crosswise. Make sure the skin remains intact.
- Rub olive oil on the inside of the aubergines and sprinkle with salt and pepper. Leave to soak in while you prepare the yoghurt dressing.
- Place the yoghurt in a bowl and stir in just enough cold water to make a sauce, about 2 tablespoons.
Season with crushed mint leaves, garlic, a little salt and lemon juice. Or blend all ingredients in a food processor until smooth.
Place in the fridge and chill, covered, until needed. - Place the aubergines, face down, on a preheated grill pan. Grill for 5 to 6 minutes on each side until the aubergines are charred and starting to soften.
- Cut the pomegranate and remove the seeds from it.
- Serve the aubergines with the yoghurt dressing and the pomegranate seeds. Garnish with the remaining mint leaves.
Grilled aubergines with fresh yoghurt sauce and pomegranate
Discover this simple healthy Middle Eastern inspired dish. Prepare it as a salad for lunch, as a starter, side dish or as a shared plate. BEKA offers you the step-by-step low-carb recipe for every grill lover.
