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🍽️ Grilled eggplants with yogurt dip and pomegranate

473 kcal · 30 min · 4 servings

Ingredients

• 200 g coarse bulgur
• 400 ml vegetable broth
• 2 eggplants
• 5 tbsp olive oil
• salt
• pepper
• 500 g Greek yogurt
• 0.5 tsp dried thyme
• 1 handful young chard leaves (20 g)
• 1 organic lemon
• 1 tbsp honey
• 1 tsp sumac (Oriental spice)
• 60 g pomegranate seeds (4 tbsp)

Instructions

1. 1. Put the bulgur into a hot pot.
2. 2. Toast the grain briefly.
3. 3. Pour in the broth.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to low.
6. 6. Cover the pot.
7. 7. Let the bulgur simmer for 15 minutes.
8. 8. Wash the eggplants.
9. 9. Slice the eggplants lengthwise into approx. 1 cm thick slices.
10. 10. Brush the slices with 2 tbsp oil.
11. 11. Season the eggplants with salt and pepper.
12. 12. Preheat a grill pan over medium heat.
13. 13. Fry the eggplants on both sides for approx. 10 minutes.
14. 14. Fry them until grill marks appear.
15. 15. Mix the yogurt with 1 tbsp oil.
16. 16. Stir thyme into the yogurt.
17. 17. Wash the chard leaves.
18. 18. Shake the chard leaves dry.
19. 19. Rinse the lemon under hot water.
20. 20. Dry the lemon.
21. 21. Peel the skin into zest strips.
22. 22. Squeeze the juice of the lemon.
23. 23. Mix the lemon juice with honey.
24. 24. Drizzle the mixture over the eggplants.
25. 25. Fluff the bulgur with a fork.
26. 26. Mix 1 tbsp oil into the bulgur.
27. 27. Season the bulgur with salt and sumac.
28. 28. Plate the bulgur.
29. 29. Place the eggplant slices on top.
30. 30. Sprinkle pomegranate seeds over it.
31. 31. Place the yogurt dip beside it.
32. 32. Season the yogurt dip with salt, pepper, and sumac.
33. 33. Drizzle the remaining oil over the yogurt dip.
34. 34. Sprinkle the eggplants with lemon zest.
35. 35. Garnish the dish with chard leaves.

Nutrition per serving

• kcal: 473
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 48 g