Aubergine with lemon soy yoghurt and pomegranate seeds 🌱

A dear friend of mine once served a dish very similar to this one based on Italian eggplants. When I saw these beautiful tiny white and thin purple Chinese eggplants, I couldn’t resist trying them with a fresh yoghurt dip and sweet pomegranate seeds.

Halve the aubergines lengthwise. Drizzle wit olive oil and salt and bake for 45 minutes in 180Β°C.

Mix soy yoghurt with lemon juice and fleur de sel. Serve together with pomegranate seeds on top of the aubergine.


One Comment Add yours

  1. Looks yummy πŸ˜‹

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s