Deliciously healthy! Oven-baked eggplant with pomegranate.

How did the eggplant salad taste? Probably delicious. (If you haven’t tried it yet, check it out here!)
A simple recipe that turns out to be very healthy.
Now we present to you another healthy recipe, this time one that’s a little less easy. Not that it’s difficult. It’s just not as easy as the eggplant salad, chill out! A healthy recipe, that is, eggplant with pomegranate from the oven.

Fun Facts About Eggplant

You can skip this paragraph and scroll straight to the recipe below, but we wouldn’t recommend it. Because did you know this about eggplants? That you should never store them in the fridge? Well? Actually, you shouldn’t even place them in a cool spot, like the garage. They are very sensitive to that, making them look worse and taste less good. Another fact: don’t eat them raw. It can cause stomach and intestinal issues. So, don’t mix them raw into a salad. It’s also not ideal to slice an eggplant long before you’re going to prepare it. It turns brown faster than the core of an apple, no joke. Glad you stuck around to read this far, it was worth it, right? Want to know more fun facts about eggplant? It’s your lucky day! Well, lucky month actually, because eggplant is the vegetable of the month at Gkazas. Check out our Facebook and Instagram. But now, let’s get to the recipe.

Ingredients for a Healthy Recipe with Eggplant and Pomegranate

– 2 large eggplants
– 4 tablespoons pomegranate seeds
– 2 teaspoons lemon thyme
– 1 lime
– 100 grams Greek yogurt
– Pepper and salt
– 4 tablespoons Gkazas Olive Oil

Preparation

Preheat the oven to 200 degrees Celsius. Cut the two eggplants in half lengthwise. Make a few incisions in the flesh with a sharp knife. It’s true that it has a tough texture, but don’t worry. Brush the tops of the eggplants with olive oil and sprinkle with salt, pepper, and 1 teaspoon of lemon thyme.

Roast the eggplants in the oven for 35 minutes until they are tender and browned. Meanwhile, stir the Greek yogurt well so there are no lumps left. Grate the lime and add the grated peel to the yogurt.

Remove the eggplants from the oven and spread a layer of the yogurt mixture on top. Finally, sprinkle with pomegranate seeds and the remaining lemon thyme. Serve warm. Enjoy your meal!