Eggplant Slices with Pomegranate, Yogurt, and Tahini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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side/arabesque Ingredients:
2 1/2 lb. eggplant |
1/4 cup olive oil |
1/8 tsp salt |
1 1/2 tbsp molasses |
1 1/2 tbsp red wine vinegar |
2 cups plain nonfat yogurt |
1 clove garlic |
2 tbsp tahini |
1/4 cup pine nuts |
Directions:
1. Cut eggplants into slices. Place on greased sheet of foil. Brush with oil and sprinkle with salt. Place at 475 for 30 minutes.
2. Mix molasses, vinegar, and 2 T olive oil, and brush with dressing. Beat yogurt with garlic and tahini and pour over slices. Fry pine nuts in 1/2T olive oil, stirring to brown, and spinkle over yogurt.
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