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Aubergines with fresh yoghurt sauce and pomegranate

Discover a delightful Middle Eastern feast that you can whip up in a snap, and it's incredibly healthy too! Whether you're craving a mouthwatering lunch salad, a delectable side dish, or simply something to share, Alva has the perfect recipe for you. This step-by-step low-carb sensation is bound to tickle the taste buds of grill enthusiasts and food connoisseurs alike!

Aubergines with fresh yoghurt sauce and pomegranate


  • 2 aubergines
  • 1 cup Greek yoghurt
  • 1 pomegranate
  • a handful of fresh mint leaves
  • 1 clove of garlic
  • 1 lemon
  • pinch of salt
25 minutes serves 4 Healthy


  1. Rinse and cut the aubergines in half longways. Use a sharp knife to slit the flesh crosswise. Make sure the skin remains intact.

  2. Rub olive oil on the inside of the aubergines and sprinkle with salt and pepper. Leave to soak in while you prepare the yoghurt dressing.

  3. Place the yoghurt in a bowl and stir in just enough cold water to make a sauce, about 2 tablespoons.
    Season with crushed mint leaves, garlic, a little salt and lemon juice. Or blend all ingredients in a food processor until smooth.
    Place in the fridge and chill, covered, until needed.

  4. Place the aubergines, face down, on a preheated grill pan. Grill for 5 to 6 minutes on each side until the aubergines are charred and starting to soften.

  5. Cut the pomegranate and remove the seeds from it.

  6. Serve the aubergines with the yoghurt dressing and the pomegranate seeds. Garnish with the remaining mint leaves.

Want to test it? Find the matching ALVA items here