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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.
Aubergines met frisse yoghurtsaus en granaatappelpitjes
  • 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.


  • Summer dish for 4 people, ready in 20 minutes. 

    • 2 aubergines
    • 1 cup Greek yoghurt
    • 1 pomegranate
    • a handful of fresh mint leaves
    • 1 clove of garlic
    • 1 lemon
    • pinch of salt

Cooking advice