Aubergine, Pomegranate & Yogurt Salad

Ingredients
(4-6)
2-3 Aubergines, sliced into thick rounds
Extra Virgin Olive oil
Fine Sea Salt
Aphrodite’s Pomegranate Ketchup
1 Clove of Garlic, crushed into a paste
8tbsp Thick Yoghurt
2tbsp Runny Honey
1tsp Chili Flakes
2tbsp Fresh Thyme Leaves
3tbsp Pomegranate Seeds
Method
1. Pre heat the oven to 200°c.
2. Cut the aubergines into 1.5cm thick rounds. Brush one side of the aubergines with Aphrodite’s Pomegranate Ketchup, then brush both sides with extra virgin olive oil.
3. Put on a baking tray, sprinkle with salt and place in the oven to cook for 15-20 minutes until the aubergines are soft and the surface is caramelised.
4. Mix together the crushed garlic, yoghurt and a pinch of salt in a bowl. Place the aubergines on a serving plate, spoon the yoghurt evenly on top of the aubergines. Drizzle over the honey then scatter over the chilli flakes, thyme and pomegranate seeds. Finish with a little drizzle of extra virgin olive oil.
#Food & Drink #pomegranate #salad #Recipes & Meal Ideas #delicious #aubergine #pomegranate ketchup #yogurt #thyme #aphrodite

We care deeply about privacy and transparency. Your email address will only be used by us to send you great offers and exciting foodie news we think you'll enjoy. You can update your preferences or unsubscribe at anytime. See our Privacy Policy.
EXPLORE MORE


Easy Acai Bowl


Fun Foodie Gifts for Kids


4 Reasons to Love Mangoes

