Serves 2-4
INGREDIENTS
2 eggplants, cut in half lengthways
oil
1 tablespoon pomegranate molasses
2 teaspoons sea salt
3 sprigs thyme, stalks removed
To Serve
1⁄2 recipe Lemon Yoghurt (see below)
pomegranate seeds
dukkah
METHOD
Preheat the oven to 200°C (400°F).
Place the eggplant halves on a baking tray, skin side down and score the top of the eggplant flesh with a knife. Generously drizzle over the oil and pomegranate molasses, then rub all over the eggplant. Sprinkle over the sea salt and thyme leaves. Place in the oven to cook for 35 minutes.
Once the eggplant has cooked and cooled slightly, evenly dollop the Lemon Yoghurt between the eggplant halves. Sprinkle with pomegranate seeds and dukkah.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
Lemon Yoghurt
Makes approx. ¾ cup
INGREDIENTS
½ cup plant-based or dairy yoghurt
juice of 1 lemon
pinch of sea salt
water, to loosen if needed
METHOD
Place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth creamy consistency.
If your dressing is too thick, add more water; if it's too runny, add more yoghurt.
Store in an airtight container or jar in the fridge for up to 2 weeks.
Extracted from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters.
Published by Allen & Unwin NZ, 2021. Softcover, $45.
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