Roasted aubergine with tarator sauce and pomegranate seeds
Prep time
Cook time
Total time
Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 2 People
Ingredients
- 1 Aubergine (eggplant)
- ½ Teaspoon coarse sea salt (or salt to taste)
- 1 Tablespoon extra virgin olive oil (EVOO)
- 2 Tablespoons tarator sauce
- 2 Tablespoons pomegranate seeds
Instructions
- Preheat the oven to 200 degrees C (392 degrees F).
- Wash well the aubergine and cut it in half lengthways and score the flesh in a criss-cross pattern. Brush the flesh with the EVOO and then sprinkle with ½ teaspoons of coarse sea salt (or salt to taste).
- Put the aubergine in a baking dish, previously greased with a bit of EVOO, and cook them in the oven for approximately 30 minutes or until the flesh is cooked through and they are golden-brown.
- While the aubergine is in the oven prepare the tarator sauce, the recipe is on my blog .
- Once the aubergine is cooked through, remove it from the oven and serve hot. Add the tarator sauce and the pomegranate seeds on top.
Notes
This dish can be a main dish if served with a salad.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/roasted-aubergine-with-tarator-sauce-pomegranate-seeds/