2 eggplants, sliced 1 cm thick
sea salt & Pepper
200gm natural yogurt, unsweetened
2tsp ground coriander
½ C raisins, hydrated in boiling water for 2 min
½ pomegranate, tap the back with a wooden spoon to remove seeds
¼ C parsley, pick leaves
Brush eggplant with oil, season with salt & pepper,
Chargrill or bake (30min) until soft.
Mix cumin and ground coriander through yoghurt, set aside.
Layer eggplant on serving plate, dollop spiced yogurt,
Scatter raisins, parsley, pomegranate seeds and serve.
Unsweetened natural yogurt has a neutral pH