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.

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One Comment Add yours

  1. Looks yummy πŸ˜‹

    Liked by 2 people

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