This stuffed grilled eggplant will remain in your guests' memories forever!
Ingredients for 2 people
- 2 medium eggplants
- 5 tbsp olive oil
- 1 pomegranate
- Approx. 100g walnuts
- Approx. 300g tomatoes
- 1 onion
- 1 garlic clove
- Approx. 100g plain yogurt
- Salt
- Pepper
- A little dried oregano
- Fresh herbs of your choice
Preparation
Preheat your grill to approx. 180-200°C and prepare it for indirect grilling.
Wash the eggplants and cut them in half lengthwise. Remove some of the flesh from the center to create a slight hollow. Chop the removed flesh and set it aside. Salt the open side of the eggplant to draw out the bitter substances. Let it sit for 15 minutes and then brush generously with olive oil.
Deseed the pomegranate, put the seeds in a bowl and set aside.
For the filling, peel your onion and garlic. Finely chop both and sauté in a pan with a little olive oil until light yellow.
Add the washed and diced tomatoes, the eggplant flesh, and the coarsely chopped walnuts, and sauté everything together. Season the mixture with salt, pepper, and oregano.
Now fill your hollowed-out eggplants with the tomato-walnut mixture and place them in the indirect heat zone of your grill for approx. 30 minutes. Please check the tenderness of your eggplants from time to time. The cooking time will naturally vary depending on the size.
Meanwhile, mix your yogurt with salt, pepper, and a little oregano.
Once the eggplants are soft, remove them from the grill, sprinkle the fresh pomegranate seeds directly on top, and finish your hot eggplants with a few dollops of yogurt.
Finally, garnish the eggplants with fresh herbs of your choice! Enjoy!
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