Warm Eggplant and Pomegranate Salad

Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side



15 Mins

Prep Time

12 Mins

Cook Time


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Make the Mint Yogurt

In a bowl, mix the plain greek yogurt with the mint and seasoning and set aside.

  • Greek Yogurt(plain)3 oz
  • Mint Leaves(thinly sliced)20
  • Extra Virgin Olive Oil2 Tbsps.
  • Kosher Salt1 tsp.
  • Black Pepper5 turns

Prepare and Season the Eggplant

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.

  • Eggplant(half slices)3 cups
  • Garlic Clove(finely chopped)1
  • Extra Virgin Olive Oil2 Tbsps.
  • Kosher Salt1 tsp.
  • Black Pepper5 turns

Cooking Steps

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1. Add Olive Oil while Preheating the Pan

Add the oil and set the temperature to 425°F/220°C (high).

  • Extra Virgin Olive Oil1 Tbsp.

2. Begin Cooking the Eggplant

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.

  • Sliced Eggplant(seasoned)as needed

3. Finish and Serve the Eggplant Salad

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.

  • Red Wine Vinegar1 Tbsp.
  • Arugula1 cup
  • Pomegranate Seeds2 Tbsps.
  • Kosher Saltas needed
  • Black Pepperas needed