Yummy Mediterranean Diet eggplant recipe

If you are looking for a tasty Mediterranean Diet recipe, look no further!

 Roasted Eggplant with Yogurt Sauce – serves 2

• 2 Eggplants, cut in half lengthwise
• Extra virgin olive oil
• 1 tsp thyme leaves
• Salt and pepper
• 1 pomegranate

Sauce:

•  ¼ cup buttermilk
• ½ cup plain yogurt (Greek yogurt for those of you living in the U.S. who don't have access to the real thing)
• 1/3 cup grated cucumber
• 1 ½ tablespoons olive oil
• 1 clove of garlic, finely minced
• Pinch of salt and pepper

Preheat the oven to 350 degrees.  Place the eggplant halves on a baking sheet, cut side up.  Brush liberally with olive oil, until the flesh has absorbed it.  Sprinkle with thyme, salt and pepper.  Roast for 30-45 minutes, or until fork tender.  Remove from oven and cool.  While the eggplant is cooking, cut the pomegranate in half.  Using a spoon, hit the back of each pomegranate half while holding over a bowl.  The seeds will fall out when you hit the back of each half.  To make the sauce, simply whisk together all of the ingredients – keep cold until serving.  When the eggplant has cooled completely, spoon yogurt sauce over the halves and top with pomegranate seeds. If you can’t find pomegranates, then simply leave them out!  This dish is delicious with or without them.  You could also add some crumbled pieces of feta to the yogurt sauce to give it some more body.  Try this recipe out - it's a keeper!

You can read more at The Mediterranean Diet blog, or via The Mediterranean Diet eBook.