Ingredients: Brinjal (Baingan / Eggplant), Cup Extra Virgin Olive Oil - + more for brushing the eggplant, - 6 sprig Fresh Thyme leaves - fresh, cup Fresh Pomegranate Fruit Kernels, teaspoon Za'atar, teaspoon Sumac, and Pepper - to taste, Cup Tzatziki, tablespoon Extra Virgin Olive Oil, - 3 sprig Fresh Thyme leaves - fresh, Vegetarian diet
Instructions: To begin making Grilled Aubergines with Tzatziki Sauce, first grill the eggplant. Preheat the oven to 180 degree C or heat a tablespoon of olive oil in a grill pan over medium heat. Slice the eggplant into half lengthwise, cutting straight through the green stalk. You will get oval shape thin slices of the eggplant. Line a baking sheet with parchment paper or grease with little oil. Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices.Arrange the eggplant slices in the baking sheet. Brush them generously with olive oil. Sprinkle fresh thyme sprigs along with salt and pepper over the eggplant slices. Grill in the oven or grill pan till eggplant is soft, cooked and charred marks appear on the slices. Once grilled, let the eggplant slices cool down for few minutes. To serve Grilled Eggplant, pour a spoonful of Tzatziki Dip and spread over the grilled eggplant slice. Similarly pour the dip on all the slices. Sprinkle Zaatar, sumac, salt, pomegranate pearls and thyme over the slices. At last drizzle olive oil. Serve Grilled Aubergine with Tzatziki Sauce warm or at room temperature as an appetizer for your party along with Spinach Basil Cottage Cheese Lasagna.