Middle Eastern Eggplant

SERVING SIZE: 4-6

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 minutes

Ingredients

• 2 large eggplants washed and halved and flesh slit, but keeping skin intact

• 1/4 cup oil

• 1 teaspoon salt

• 4 teaspoons minced garlic

• 2 teaspoons sumac

Yoghurt Sauce

• 1/2 cup greek yoghurt

• 2 teaspoons minced garlic

• 1/4 teaspoon salt

• 2 tablespoons lemon jiuce

• 1/2 teaspoon extra sumac

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped walnuts

• 1/2 cup pomegranate arils

Method

In a greased baking dish place the eggplant , cut side up, top with salt oil ,sumac and garlic

Bake in 200 degree oven for about 20 mins till flesh is soft and cooked

In a bowl mix the yoghurt, garlic, salt, lemon juice and salt

Top the cooked eggplant with the yoghurt and sprinkle the pomegranate, parsley and walnuts on top