Eggplant with yogurt and pomegranate seeds

Category: Vegetable and fruit dishes
Eggplant with yogurt and pomegranate seeds

Ingredients

Eggplant 4 things.
Olive oil 1/3 cup
Salt and ground black pepper taste
For the sauce
Greek yogurt (or sour cream) 3/4 cup
Kefir 1/4 cup
Garlic (small head) 1-2 cloves
Salt taste
For seasoning
sesame 2 tsp
pine nuts 1 tbsp. l
oregano 1 tsp
sumac (or hops-suneli) 1/4 tsp
pomegranate seeds 1/2 pc

Cooking method

  • Wash eggplants, cut lengthwise into 2 halves. Remove ponytails. Make diagonal notches almost to the peel in a criss-cross (approximately the same as we do with cucumbers when we salt the halves and three of them against each other), salt the eggplant, pepper and three halves against each other.
  • Oil the eggplant halves well so that the oil penetrates deeply.
  • In an oven preheated to 200 C, bake the eggplants (peel down) until tender, about 35-40 minutes. Take a look in your oven.
  • While the eggplants are baking, make the seasoning and sauce. We mix all the components of the seasoning (sesame and nuts pre-fry), put 1 teaspoon on a saucer. Add sour cream, kefir, garlic pressed through a press, salt and pepper to the rest of the mixture. We mix.
  • We take out the finished eggplants from the oven, let them cool slightly. Then grease them thickly with sauce, sprinkle with dry mixture (which we set aside) and pomegranate seeds.
  • Eggplant with yogurt and pomegranate seeds

The dish is designed for

2-4 servings

Cooking program:

oven

Note

The recipe was borrowed from DiDinfo.

Kapet
Well, from you today, just a Parade of recipes! Thank you!
Gala
And you, Constantin, Thank you for your kind words
lungwort
I love eggplant in any form, thanks for the recipe.

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