Julie Goodwin – BBQ Eggplant with Minted Yoghurt & Pomegranate

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BBQ Eggplant With Minted Yoghurt & Pomegranate

Serves 6

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.


  • 1⁄2 cup thick natural yoghurt
  • S1 cup mint leaves, finely chopped
  • 1 tbs lemon juice
  • 3 medium (about 1.2kg) plump eggplants, trimmed
  • Olive oil spray
  • 1 green onion (shallot), very thinly sliced
  • 1⁄2 small pomegranate, seeds removed
  • ½ punnet grape tomatoes
  • Extra mint leaves to serve


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.

Introducing… Julie Goodwin

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.

Want more?
Be sure to follow @_juliegoodwin on her instagram