Thyme and Pomegranate Baked Eggplants with Lemon Yoghurt

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.