Description
A vibrant and flavorful dish featuring crispy eggplant cubes on skewers, served with a creamy yogurt sauce and topped with fresh pomegranate seeds for a sweet-tart crunch.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, cut into 1-inch cubes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix breadcrumbs and Parmesan cheese. Dip eggplant cubes into beaten eggs, then coat with breadcrumb mixture.
- Thread coated eggplant cubes onto soaked skewers and place on baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Meanwhile, combine Greek yogurt, minced garlic, and lemon juice in a small bowl. Season with salt to taste.
- Serve skewers hot with yogurt sauce drizzled over top and sprinkled with pomegranate seeds.
Notes
You can customize the seasonings to taste.