Fried aubergines with yoghurt sauce, garlic and pomegranate seeds
Ingredients
- 1 clove garlic
- 1-2 tbsp lemon juice
- 250g Greek yoghurt
- 1 tsp ground cumin
- salt, to taste
- black pepper, to taste
- 3-4 aubergines
- 7-8 tbsp olive oil
- ½ pomegranate
- 3-4 sprigs coriander
- 3-4 sprigs mint
- 2 tbsp tahini, to taste
- 3-4 tbsp walnuts, to taste
Utensils
- Garlic press
- Bowl
- Knife
- Grillpan
Instructions
- Press the garlic through a garlic press.
- Mix the yoghurt with the lemon juice and garlic in a bowl.
- Season the mixture with cumin, salt and pepper.
- If the yoghurt sauce tastes stronger, you can add tahini .
- Put the yoghurt sauce in the fridge for 15-20 minutes.
- Cut the aubergines lengthwise into 10 to 15 mm thick pieces.
- Sprinkle both sides of the aubergines with salt and pepper.
- Then drizzle generously with olive oil .
- Fry each side on a grill pan for 3 to 4 minutes until the vegetables are soft.
- Let them cool slightly.
- Have the pomegranate in half and remove the seeds.
- Finely chop the coriander and mint.
- Add the aubergines Drizzle with the yoghurt sauce.
- Then garnish with the herbs and the pomegranate seeds.
- Scatter the walnuts over the fried aubergines.
The aubergines can be grilled just as well or baked in an oven preheated to 190°C for about 15-20 minutes.
