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Categories:
eggplant Greek yogurt olive oil pomegranate molasses lemon juice parsley garlic salt pomegranate seeds
Viewed: 63 - Published at: 6 years agoIngredients
- 1 Eggplant
- 23 cups Greek Yogurt
- 2 Tablespoons Olive Oil
- 1- 1/2 teaspoon Pomegranate Molasses
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Parsley, Chopped
- 2 cloves Garlic
- Salt And Pepper, to taste
- Pomegranate Seeds, For Garnish
Method
- Heat oven to 425 degrees F. Use a fork to poke a few holes in the eggplant.
- Pinch the eggplant with a pair of tongs and hold the eggplant directly over the flame of a gas burner or outdoor grill.
- Turn the eggplant periodically to burn all sides of the eggplant, until the skin has burst and the eggplant is shriveled and burnt, a total of about 15 minutes.
- When the eggplant is cool enough to touch, slice in half from stem to stern and place on a lightly oiled baking sheet.
- Bake in the oven until the inside of the eggplant is soft and tender, about 10 minutes.
- Allow the eggplant to cool a few minutes until it can be comfortably handled.
- Scoop out the inside of the eggplant, leaving the burnt skin and place in a colander.
- Allow to drain for 10 minutes.
- For a smooth sauce, pulse in a food processor; for a chunkier sauce, chop the eggplant by hand.
- In a bowl, mix the chopped eggplant, yogurt, olive oil, pomegranate molasses, lemon juice, parsley, garlic, salt and pepper.
- Garnish with pomegranate seeds or a drizzle of good olive oil.
- Can be made a day or two in advance and stored in the refrigerator.
- Recipe slightly adapted from Yotam Ottolenghis cookbook Plenty.
