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    Foodie Friday: Eggplant with Yogurt and Pomegranate

    June 3, 2016

    Everyone that knows me knows that I am a HUGE fan of food – and especially trying out as many recipies as possible! Earlier this week I was looking for some new inspirations for a healthy dish over at Model Workout, and I found a recipy that immediately caught my eye: Eggplant with Yogurt and Pomegranate. “Well that’s an interesting combination” was my first thought, definitely something I should give a try! 

    Ingredients: for 3-4 people

    • 2 Cloves of Garlic
    • 3 Eggplants
    • 170 grams of Greek Yogurt
    • 2 spoons of Lemon Juice
    • 4 spoons of Olive Oil
    • 2 spoons toasted Pine Nuts
    • 100 grams of Pomegranate Seeds
    • 20 fresh Basil Leaves
    • 2 ts Za’Atar
    • Petter/Salt

    Photo Credit: Modelworkout MagazinePhoto Credit: Modelworkout Magazine

    Preparation 

    • Pre-heat the oven on 200 degrees
    • Half the eggplant and cut the flesh crosswise
    • Sprinkle the halves generously with olive oil and add salt & pepper
    • Place the eggplant on a lined baking sheet and roast approximately 30-40 minutes in the oven until golden brown.
    • In the meanwhile, make the yogurt sauce. Press 2 cloves of garlic or cut them very thin.
    • Mix the garlic with the yogurt, 2 spoons of olive oil and 2 spoons of lemon juice. Add extra flavor with pepper, salt and 2 tl za’atar.
    • Mix everything well and taste whether the sauce has the desired flavor.
    • Toast the pine nuts until they are golden brown.
    • Take the eggplant out of the oven once they are golden brown. Divide the yogurt sauce over the eggplants.
    • Garnish with pomegranate seeds, pine nuts and fresh basil.

    I would have never thought about this combination before but I absolutely LOVE it! Do you want to see more awesome recipies? Make sure to check out Modelworkout Magazine, as well as the blog of Three Girls One Kitchen.

    Bon Appétit!