The Ultimate Festive Menu We have curated a Festive menu that would be perfect for Christmas Day as well as New Years Day. The best thing about this recipes is that they use ingredients that are in season ... BUHLE MBONAMBI
Eggplant Steaks With Herbed Yoghurt, Nuts and Pomegranate (Serves 4-6) Ingredients: 3 medium-to-large eggplants, sliced into 2cm thick rounds Extra-virgin olive oil, for brushing Fine sea salt or table salt Freshly ground black pepper Yoghurt Sauce 1 3/4 cups plain whole-milk Greek yoghurt 2 tablespoons finely chopped fresh green herbs such as dill, mint, coriander, parsley or a combination 1 small clove garlic, crushed or finely grated 1/2 teaspoon fine sea salt or table salt 1/2 teaspoon fresh lemon juice Garnish 2 tablespoons pomegranate seeds 1/2 cup lightly toasted mixed nuts such as almonds, pistachios, hazelnuts or pine nuts 1 small handful of fresh green tender herbs or leaves Method: Position a rack about 15cm away from the broiling element and heat the broiler. Place the eggplant slices on a wire rack set over a baking sheet or directly on a sheet pan lined with foil. Brush both sides of the eggplants with the olive oil and season with salt and pepper. Broil for about 10 minutes, or until they develop a golden-brown exterior. Turn the eggplants over and repeat until the other side is also a golden brown, another 10 minutes. While the eggplants are roasting, in a medium bowl, whisk together the yoghurt, herbs, garlic, salt and lemon juice until smooth. Once the eggplants are done, arrange them on a platter or place two eggplant steaks on individual plates. Spoon generous dollops of the yoghurt sauce over the eggplant, then top with pomegranate seeds, nuts and greens and serve.
