Cooking time : 30 minutes Enough to 4 people
Eggplant: 2 pieces (cut into cubes)
Tomato: 1 piece (finely chopped)
Yogurt: half cup
Pine nuts: 2 tbsp
Olive oil: 6 tablespoons
Garlic: 2 cloves (crushed)
Brown bread: 50 gm (sliced)
– Salt, as desired
Pomegranate seeds: as desired (to decorate)
How to Make it :
Place the eggplant cubes in an oven tray lined with butter paper, brush them with two tablespoons of olive oil and put the tray into the oven under the grill for 20 minutes. When the eggplant is done, take the tray out of the oven and leave it aside.
Place the bread pieces in a second oven tray lined with butter paper, brush it with two tablespoons of olive oil, and put the tray into the oven until the bread becomes golden in color, and take the tray out of the oven and set it aside.
In a frying pan over a medium heat, add the olive oil, then add the pine nuts and stir until it changes color. Take the pan off the heat and leave it aside.
In a bowl mix yogurt, lemon juice, and salt.
Put the eggplant in a serving dish and add the yogurt mixture, then garnish with bread, pomegranate and pine nuts, and serve immediately.