Prep time: 20 minutes
Cooking time: 15 minutes
This fabulous dish teams well with barbecued lamb, chicken or fish. If preferred, use an electric hand blender to make the minted yoghurt, it will give the mixture a lovely smooth texture.
Step 1 To make minted yoghurt, combine yoghurt, mint, lemon juice and salt and pepper to taste in a bowl. Stir until smooth. Set aside for flavours to develop.
Step 2 Preheat a barbecue grill or char-grill on medium-high heat. Cut eggplant lengthways into 1cm thick slices. Liberally spray on each side with oil and season with salt and pepper. Barbecue or char-grill eggplant, in batches, for 2–3 minutes on each side or until golden and tender. Transfer to a large serving plate.
Step 3 Drizzle eggplant with minted yoghurt. Sprinkle with green onions, pomegranate seeds and mint leaves. Season with pepper to taste and serve.
Who is Julie?
Julie Goodwin is Australia’s first Masterchef! While selling best-selling cookbooks, Julie also caters for functions and runs cooking classes through “Julie’s Place” at Gosford. Doing all of this while juggling family life, Julie really is the epitome of a busy Australian mum.
Be sure to follow @_juliegoodwin on her instagram