Grilled Eggplant with Spiced Yogurt
A delicious and simple eggplant recipe. Adapted from Bon Appetit.
(about 1 pound)
extra virgin olive oil
fine sea salt
freshly ground black pepper
baby spinach leaves
plain Greek yogurt
Prepare a grill for medium-high heat.
Cut eggplant into 1/2" thick diagonal slices. Toss in a bowl with turmeric and 2 Tablespoons olive oil. Season with 1/2 teaspoon salt and a few grinds of black pepper.
Grill eggplant until tender and charred in spots. Alternatively, you may roast eggplant slices at 425 degrees F for 20 minutes, or until tender.
In a medium bowl, combine spinach leaves and mint leaves. Drizzle with 1 Tablespoon olive oil.
In a small bowl, combine yogurt and garam masala, plus a pinch of salt and pepper.
Place warm grilled eggplant directly on top of the greens. This will help wilt them just enough.
Spread yogurt mixture on the bottom of a serving platter. Top with greens. Place still-warm eggplant on top of the greens. Serve with lemon wedges and sprinkle with pomegranate seeds.
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