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Roasted Eggplants

Roast Garlic and Mint Eggplant


  • 1 large eggplant

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • Seeds from 1 pomegranate

  • 1 cup yoghurt

  • 1/4 cup Roast Garlic and Mint Sauce

  • 1/4 tsp sumac

  • 1/4 tsp fine chili flakes

  • Micro greens (for garnish)


  • Slice the eggplant into large rounds and place into a cold pan. Massage in the oil and salt and then place the pan on a medium high heat.

  • Cook the eggplant for 20 minutes, or until the eggplant turns golden brown and the edges have started to dry out.

  • To serve, mix the yoghurt and Roast Garlic and Mint Sauce together and spoon over the eggplants. Sprinkle over the pomegranate, sumac, chili and micro greens. Enjoy!

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