Grilled Eggplant with Pomegranate Yogurt
Charred eggplant over yogurt with Fogato's fermented honey garlic, pomegranate and mint.
Ingredients
- 2 medium, sliced ½ inch thick Eggplants
- 3 tbsp Olive oil
- 1 tsp, plus more for pre-salting Salt
- ¾ cup Greek yogurt
- ½, juiced Lemon
- 1–2 tbsp Fogato fermented honey garlic
- 1–2 tbsp Fogato pomegranate molasses
- ⅓ cup Pomegranate seeds
- a handful of leaves Mint
Steps
- Salt the eggplant slices and let them sit for 10 minutes, then pat them dry with a paper towel.
- Score each slice in a crosshatch, 2 directions.
- Brush both sides with olive oil.
- Put them on the grill, or roast at 425°F, until charred and soft all the way through, flipping once.
- Stir the yogurt with the Fogato fermented honey garlic, lemon juice and a pinch of salt.
- Spread the yogurt on a platter, lay the eggplant on top.
- Drizzle with pomegranate molasses and scatter the seeds and mint.
Salting the eggplant first draws out the water so it chars instead of steaming. Keep the eggplant and yogurt separate for meal prep and assemble when you eat. The fermented honey garlic brings both the garlic and the sweetness, so no raw garlic needed.
More recipes from Mise by Fogato