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    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