ROASTED EGGPLANT WITH ‘YOGURT’ SAUCE
1-2 medium-sized eggplants olive oil for brushing
2 Tbsp walnuts, roughly crushed
a large handful of pomegranate seeds
a large handful of basil leaves
sea salt flakes and freshly ground black pepper
150g /5 oz coconut cream, the thick part only
1 garlic clove, finely crushed
2 Tbsp lemon juice
1 ½ Tbsp extra virgin olive oil
¼ – ½ tsp Himalayan salt – or to taste
Combine the coconut cream, crushed garlic, lemon juice, olive oil and some salt. Whisk well to get a smooth, golden sauce. Taste for seasoning and chill until ready to use.
Cut the eggplants lengthwise into 1/2 inch slices. Brush both sides with oil, sprinkle with salt and pepper. Grill on a very hot griddle pan until soft and golden brown, then flip over and fry the other side until golden brown as well. Alternatively, roast for 20-30 minutes at 425 F.
To serve, layer the roasted eggplant slices onto a serving dish, slices slightly overlapping. Drizzle with yogurt, sprinkle with toasted walnuts, torn basil leaves and pomegranate seeds.
Photo & Recipe Courtesy of www.thechalkboardmag.com