Aubergine, Yoghurt & Pomegranate Stack

Dave and I are loving Aubergines at the moment! I must admit that, as I child, my parents were very much traditional “meat & veg” eaters and I didn’t really eat that wide a variety of vegetables, it tended to be Potatos, Carrots, Parsnips etc.

But, especially since moving to France 8 years ago, I’ve started following a much more Mediterannean Diet and our Fridge is filled with Aubergines, Peppers, Red Onions etc..

I spotted a similar Dish to this on a Menu when I was back in the UK and really wanted to try my own version. It’s delicious and a great, simple Main or Starter. Enjoy!

Louise xxx

Ingredients ( Serves 4 )

For the yoghurt:

  • 400g greek style yoghurt
  • 1 small clove garlic, minced ( less if you prefer )
  • 1 /2 tsp ground cumin
  • Generous squeeze of lemon juice
  • Salt to taste

For the aubergines :

  • 4 medium  Aubergines
  • Olive oil, as needed
  • Salt, as needed

To serve:

  • Pomegrantae Molasses *
  • Seeds from 1 Pomegranate
  • Toasted Pine nuts or Crushed Walnuts
  • Handful of Fresh Mint



  1. Whisk thoroughly all the ingredients for the yoghurt together in a bowl until smooth, seasoning with salt to taste. Cover and set aside in the fridge until ready to serve.
  2. Preheat your oven’s top grill to high.
  3. Peel the aubergine either completely, or leave alternating strips of the skin on for presentation. Remove the tops and slice them crosswise into 2cm slices.
  4. Lay the slices in one layer onto a baking sheet lined with baking paper  and brush generously with olive oil. Sprinkle with salt (coarse sea salt is best) and place the tray under the grill for 7-10 minutes, until the aubergine slices are a lovely golden brown on top.
  5. Take the tray out, turn the slices over and repeat on the other side. Continue until all the aubergine is cooked.
  6. To assemble: layer 5-6 slices of eggplant onto a plate, placing a teaspoon-full of the yoghurt in between each slice. Top with a generous dollop of the yoghurt, a drizzle of the pomegranate molasses, and a scattering of pomegranate seeds, pine nuts/walnut and mint. Serve warm or at room temperature.


* How to make Pomegranatae Molasses
4 cups pure 100% pomegranate juice (bottled or fresh)
2/3 cups sugar
1/3 cup freshly squeezed lemon juice

Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don’t let it thicken too much, or it will harden when it cools.
Remove from heat. The syrup will continue to thicken as it cools. If you’re unsure about the consistency, measure the reduce liquid– it should be between 1 and 1 1/4 cups of syrup. If it’s a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.



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