Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side
In a bowl, mix the plain greek yogurt with the mint and seasoning and set aside.
Cut the eggplant in half then cut each half into slices about 1/8"(3mm) thick. Season the slices with the garlic, salt, pepper and olive oil, then set aside.
Add the oil and set the temperature to 425°F/220°C (high).
Add some slices of the seasoned eggplant to the pan ensuring not to overcrowd. Cook the eggplant for 1 to 2 minutes per side or until they begin to brown and soften. Transfer the cooked eggplant to a tray or plate lined with paper towels. Repeat for all the remaining eggplant. The treatment does not match the previous prep steps, quantity should be all.
Drizzle the eggplant with red wine vinegar, add the pomegranate seeds and arugula and toss well. Adjust salt and pepper to taste. Spread the mint yogurt on a serving platter and the eggplant salad on top.
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