Grilled Eggplant with Pomegranate-Yogurt Sauce

What this recipe lacks in meat, it makes up for in fiber, antioxidants, Vitamin C… and flavor! Fire up the grill and try this sweet Mediterranean dish tonight.




  • 2 medium eggplants
  •  1 pomegranate
  •  ½ cup plain low-fat yogurt
  •  1 tbsp. lemon juice
  •  1 clove garlic, minced
  •  ¼ cup fresh cilantro
  •  Salt and pepper, to taste



  1. Slice the eggplants lengthwise about 1 inch thick. Brush them with olive oil and sprinkle with pepper.

  2. Heat the grill to medium-high and grill the slices for about 3-4 minutes per side, allowing them to get golden brown with grill marks. Set aside. 

  3. To make the yogurt sauce, combine yogurt, lemon juice, garlic, 1 tbsp. cilantro, salt and pepper in a bowl. Stir together gently.

  4. To serve, top the eggplant slices with a dollop of yogurt sauce, then sprinkle with remaining cilantro and pomegranate seeds.  


Cook Time: 1.5 hrs
Serves 4
Cook Time: 15 min
Serves 4