Oven Baked Eggplant with Tzatziki and Pomegranate

Adapted from Eat Clean by Luke Hines.

Sugar-free, Paleo and Whole 30. Serves 2

What’s in it:

  • 2 Large eggplants
  • 40ml coconut oil, melted
  • sea salt
  • 4 thyme sprigs

Paleo Tzatziki

  • 2 Lebanese cucumbers
  • 1 garlic clove chopped
  • 1/2 ripe avocado
  • juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped chives
  • 1 small handful of mint leaves
  • Sea salt and pepper

To serve

  • Pomegranate seeds
  • Mint leaves
  • Lemon Wedges
  • Feta (optional)

How to make it:

  1. Pre-heat the oven to 200°C. Line a baking tray with baking paper.
  2. Slice the eggplants in half lengthways and score the flesh deeply in a diamond cross-hatch pattern. Generously rub the eggplant with the coconut oil and season with salt. Arrange each eggplant half, cut-side down, on the baking tray on top of a sprig or 2 of thyme.
  3. Transfer to the oven and roast for 40 minutes or until the eggplant flesh is soft and the skins a caramel colour.
  4. Meanwhile, make the tzatziki topping. Put the cucumber and garlic in a food processor with the avocado, lemon juice and olive oil and pulse until you get a nice thick, creamy texture. Tip this mixture into a bowl, stir in the chopped herbs and season.
  5. Arrange the eggplant halves, cut side up, on a serving platter and top with a generous smattering of Tzatziki. Garnish with pomegranate seeds and mint leaves (and feta if including).
  6. Serve with lemon wedges.

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