SERVES 4
INGREDIENTS
1 1 1/2 pound eggplant
kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup non-fat greek yogurt
1 teaspoon Taste#5 Vegetarian paste
1/2 teaspoon ground cumin
pinch cayenne pepper
1/3 cup pomegranate seeds
1/4 cup cilantro, roughly chopped
METHOD
Peel the eggplant and cut into 1/2-inch thick slices lengthwise
Sprinkle generously with salt and spread across a baking sheet and allow to sit for 30 minutes.
Combine yogurt, cumin and Taste#5 Vegetarian paste and set aside.
Heat olive oil in a small skillet over medium heat and add garlic.
Cook for 3-5 minutes until garlic is fragrant.
Pat the eggplant dry with paper kitchen towels.
Brush both sides of each eggplant slice with the garlic-infused olive oil.
Heat a grill pan over medium-high heat orheat outdoor grill to medium high heat.
Cook eggplant about 5-7 minutes on each side until lightly charred and cooked through.
Arrange on a platter, drizzle with yogurt sauce and garnish with pomegranate seeds and chopped cilantro.
