Eggplant Pomegranate Crostini

April 9, 2018

 

 

This recipe involves a very innovative technique of cooking eggplant. I was blown away by the flavours and how transformed a simple eggplant can be. You can serve this as a dip, filling for a ravioli or as a topping on warm crusty bread.

 

What you need-

  • 2 eggplants

  • Bunch of fresh rosemary sprigs

  • Small bunch of fresh thyme

  • 4 tbsp + bit more Extra Virgin olive oil

  • Sea salt and freshly ground pepper

  • 2 tbsp thick yogurt

  • 2 tbsp lemon juice (adjust to your taste)

  • ½ cup pomegranate, peeled

  • ¼ cup fresh mint OR parsley, chopped

  • Crusty Bread

 

Putting it all together

  1. Cut the eggplants in half, removing the head. Cut criss-cross slits in the flesh and drizzle with olive oil, sea salt and pepper. In one half, insert small rosemary sprigs and in the other half, insert thyme sprigs in the slits. Put the two halves with the herbs inside back together and wrap tightly in foil.

  2. Bake in a preheated oven at 200 C for about 50-60 mins. Remove from the oven, remove the foil and allow to rest for 10 mins till cool. Discard the large pieces of herbs. Transfer the tender pulp (leaving out the skin) into a blender and blend till smooth

  3. Add the yogurt, lemon juice and season with more salt and pepper

 

To serve-

  • Grill some good quality bread in the oven or griddle pan.

  • Top with a generous amount of the eggplant mix. Garnish with pomegranate seeds and chopped parsley OR mint.

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