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Baked eggplant with yogurt and pomegranate | Light lunch
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Rohlík vaří
Křupavý pečený lilek podávaný na jemném česnekovém řeckém jogurtu, zasypaný šťavnatým granátovým jablkem, křupavými pistáciemi a lístky čerstvé máty. Rychlý, zdravý a osvěžující letní pokrm plný středomořských chutí.
Preparation method
Preparation and baking of the eggplant
Wash the eggplant well, dry it, and slice it into rounds about 1.5 cm thick. Arrange the rounds on a baking sheet lined with baking paper.
In a small bowl, mix 2 tablespoons of extra virgin olive oil, ground cumin, a pinch of salt, and black pepper. Brush the top of the eggplant slices.
Bake in a preheated oven at 200 °C for approximately 20–25 minutes, until the eggplant softens and turns golden brown.
Chef's tip
Serving tip: The dish tastes great with warm pita bread or a crispy baguette.
65 min
Under an hour
