Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side.
Mix the following ingredients into the bowl with the mint and then set aside.
In a large mixing bowl, combine all the ingredients until well coated.
Add the oil then preheat the pan to 425°F/ 220°C (high).
Add enough eggplant to cover the bottom of the pan without overcrowding and cook for 2 minutes or until it begins to turn translucent and some browning occurs. While the eggplant cooks, prepare a plate or tray lined with paper towels.
Carefully flip the eggplant and continue cooking for 2 more minutes.
Transfer the eggplant to the paper towel lined plate or tray. Wipe away excess oil with a paper towel. Continue cooking the remaining eggplant, then turn the burner off.
Transfer the eggplant to a bowl, then drizzle with some 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 add the cooked eggplant salad on top.
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