in Recipes

Fried eggplant with pomegranate seeds and yogurt dip

updated

Spread the love

Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 pomegranate
  • 1 cup Greek yogurt
  • 2 tbsp oil
  • salt and pepper
  • Mint, dried
  • Spice mix (Zaatar)
  • lemon zest

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the Airfryer

Slice the eggplant, season with salt and pepper, and toss with the oil. Line the air fryer basket with parchment paper and bake the eggplant slices at 200 degrees Celsius for 10 to 20 minutes, depending on their thickness. If necessary, prepare smaller portions at a time. Shake the basket occasionally. Place on a plate and sprinkle with the seeds of half a pomegranate. Make the dip with yogurt, spices, and the juice from the other half of the pomegranate and serve with the side dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Roast beef for two

Red borscht with meat piroshki