Eggplant with Yogurt and Pomegranates

Eggplant with Yogurt and Pomegranates, adapted from Hanoch Bar Shalom

4 eggplants
1 cup yogurt
3 cloves garlic, crushed
3 tbsp. sour cream
4 tbsp. olive oil, plus olive oil for sauteeing
1 cup of pomegranate seeds
handful of baby arugula
dash of kosher salt
salt and pepper to taste

Thickly slice eggplant, and sprinkle with kosher salt. Let stand for 20 minutes. Shake off the salt, and saute in olive oil until tender. Remove from pan, and, using a paper towel, pat down the eggplant to absorb remaining oil. Line the eggplant slices on a plate. Meanwhile, mix yogurt with crushed garlic, sour cream, four tablespoons of olive oil, and salt and pepper to taste. Pour yogurt sauce over the eggplant slices. Top with arugula and pomegranate seeds.

Makes 4-6 servings.

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