More Than Our Story

Crispy Eggplant with Spiced Yogurt and Pomegranate

Crispy Eggplant with Spiced Yogurt and Pomegranate

Total Time: 30 Minutes

Serves: 4

Vegetarian

Table of Contents

Inspiration

This dish is hands down one of my favourites and not just because it was the first meal my husband made for me, but because it is undeniably delicious. The combination of the crispy texture of the eggplant with the spicy tang of the yogurt and vibrant pomegranate seeds makes this dish a real winner.

Ingredients

Crispy Eggplant

  • Vegetable oil
  • 2 small, thin eggplants, sliced into ¼-inch thick slices
  • Handful, pomegranate seeds
  • Handful, chopped cilantro leaves

Spiced Yogurt

  • 1 tablespoon vegetable oil
  • ¾ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chiles (or more)
  • 14 curry leaves
  • 1 cup Greek yogurt or skyr
  • Sea salt
  • Freshly ground black pepper

HEALTHY POMEGRANATE FACTS:
Pomegranates are rich in antioxidants - a great way to support overall health and help prevent disease.

CANCER FIGHTING FACTS:
Pomegranates have cancer fighting properties. Studies have shown the compounds in pomegranate fruit, juice, and oil can help fight inflammation and slow or kill cancer cell growth. They are proven cancer fighters against cancers of the lung, breast, prostate, skin, and colon.

HEART HEALTH:
Pomegranates may help reduce blood pressure and reduce plaque buildup in arteries that can lead to heart attacks and strokes.

Preparations

Crispy Eggplant

  1. Turn on oven to low heat.
  2. Pour about ½ inch of oil in a large frying pan.
  3. Add one layer of eggplant slices.
  4. Cook on medium-high heat until golden – around two or three minutes.
  5. Turn the slices and repeat.
  6. Place on eggplant slices on paper towel to drain excess oil, then place in the oven to keep warm.
  7. Repeat with the remaining eggplant.

Spiced Yogurt

  1. Heat the oil in a small pan.
  2. Add the mustard and cumin seeds, once they start popping, add the chiles and curry leaves and cook for another 10 seconds, or until cooked.
  3. Pour into the yogurt
  4. Season with salt and pepper.

Serving

  1. Place eggplant slices on a large plate.
  2. Spread the yogurt over the eggplants, or serve beside.
  3. Sprinkle eggplants with pomegranate seeds and chopped cilantro.
  4. Serve immediately.

Tips

  • If you don’t want to fry the eggplant, you can grill or bake them instead.
  • Soak the eggplant in saltwater (1-2 tablespoons of salt for a large bowl) for 20-30 minutes before cooking to reduce the amount of oil absorption during frying. Just make sure to pat the eggplant slices dry before adding to the oil.

SOURCES

Picture of Denise

Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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