Description
I love eggplant dishes: dip, casseroles, grilled. This is something more exotic.
Ingredients
- 1 kilogram Eggplant
- 2 Eggs, Boiled, Yolks Only
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Mustard
- 1 pinch Salt
- 2 Tablespoons Greek Yogurt
- 1 teaspoon Sesame Paste
- 1 Onion, Chopped
- 1 Tablespoon Fresh Lemon Juice
- ½ Pomegranate
Preparation
Preheat oven to 230ºC (445ºF) and roast whole eggplant for about 40 minutes.
In the meantime, in a bowl, mash egg yolks. Add vegetable oil and mix until creamy. Add the mustard and combine well.
When eggplant is ready, peel and chop. Add some salt and, using a hand blender, blend into a paste. Add yogurt, egg mixture, sesame paste, onion, lemon juice and pomegranate seeds.
Enjoy with some bread sticks.
