Warm Eggplant and Pomegranate Salad – Hestan Cue Recipes
Meaty eggplant and rich greek yogurt are complemented by fresh mint and tart pomegranate for a delicious summery side.
Ingredients
- 3 oz (85 grams) Greek Yogurt
- 20 Mint Leaves
- 2 Tbsps. Extra Virgin Olive Oil
- 1/2 tsp. Kosher Salt
- 5 turns Black Pepper
- 3 cups (285 grams) Japanese Eggplant
- 1 Garlic Clove
- 4 Tbsps. Extra Virgin Olive Oil
- 1 tsp. Kosher Salt
- 1 Tbsp. Red Wine Vinegar
- 2 Tbsps. Pomegranate Seeds
- 2 tsps. Kosher Salt
- 10 turns Black Pepper
- 1 cup (15 grams) Arugula
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