Roasted eggplant with pomegranate and yoghurt
February 4, 2013 § Leave a comment
Ingredients for two people
|1||red onion, diced|
|400 g||chickpeas, strained and rinsed|
For the eggplant
Pre-heat the oven to 180C. Cut the eggplant in half, then with a small knife, dig out the centre of the eggplant and chop it into cubes.
Heat some oil in a pan, add the red onion, garlic, and cumin and cook for 2 minutes, then add the chickpeas and eggplant cooking until soft.
Spoon the mixture back into the eggplant shells, season with salt and pepper, place on a baking tray and cook for 20 minutes.
For the toppings
Cut the pomegranate in half along its ‘equator’. Over a bowl of water, hold half of the pomegranate cut side down and using a wooden spoon hit the pomegranate until all the seeds have fallen out. Using a strainer, skim off the inedible white pieces that have fallen into the bowl. Strain the water and set your pomegranate seeds aside.
Mix the yoghurt with the lemon juice and season with salt and pepper
Remove the eggplant from the oven and spoon the yoghurt mixture over the top, sprinkle the pomegranate seeds over the yoghurt and serve.
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