Fried aubergines with yoghurt sauce, garlic and pomegranate seeds

Fried aubergines with yoghurt sauce

Portions: 4 persons | Preparation time: 30 minutes

Refreshing yoghurt sauce, juicy, crunchy pomegranate seeds and fried aubergines not only impress with their interesting colors. It’s much more the delicious combination of flavors that makes this simple vegetable snack captivate everyone who tries it.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )
Fried aubergines with yoghurt sauce
Fried aubergines with yoghurt sauce

Portions: 4 persons | Preparation: 30 minutes

Refreshing yoghurt sauce, juicy, crunchy pomegranate seeds and fried aubergines not only impress with their interesting colors. It’s much more the delicious combination of flavors that makes this simple vegetable snack captivate everyone who tries it.

Please review recipe:

Ø 5 out of 5 stars ( 3 votes )

Season: Autumn, Spring, Summer, Winter | Region: Europe | Preparation: Bake, Grill, Roast | Menu: Starters, Vegetable dishes, Vegetarian | Cuisine: German recipes

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

  1. Press the garlic through a garlic press.
  2. Mix the yoghurt with the lemon juice and garlic in a bowl.
  3. Season the mixture with cumin, salt and pepper.
  4. If the yoghurt sauce tastes stronger, you can add tahini .
  5. Put the yoghurt sauce in the fridge for 15-20 minutes.
  6. Cut the aubergines lengthwise into 10 to 15 mm thick pieces.
  7. Sprinkle both sides of the aubergines with salt and pepper.
  8. Then drizzle generously with olive oil .
  9. Fry each side on a grill pan for 3 to 4 minutes until the vegetables are soft.
  10. Let them cool slightly.
  11. Have the pomegranate in half and remove the seeds.
  12. Finely chop the coriander and mint.
  13. Add the aubergines Drizzle with the yoghurt sauce.
  14. Then garnish with the herbs and the pomegranate seeds.
  15. 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.