I think I’ve said it before, but I’ll say it again – I’ve recently fallen in love with eggplants. I used to loathe them as I child. But, a couple of years back I tasted them in an Eggplant Fatteh (find the recipe in my Recipe Index) at my friend’s house and thats how the story began. Ever since I purposely look for recipes to incorporate them or better yet make them the star of the meal.

I have found that they taste really well with pomegranate seeds and anything green. Mix those three ingredients with a special yoghurt sauce and you’re good to go. Eggplants also look beautiful grilled and grilling them actually brings out their flavor.

So I made this vegetarian dish, it can be served as an appetizer or as a light dinner or snack. I honestly loved the medley of flavors. I also kept the skin on the eggplants in this recipe because I have found out that the skin is very rich in a number of nutrients and some dietitians actually call it “brain food”.

There is a secret to avoid bitter tasting eggplants whether cooked, grilled or even fried. I always do this when I want to cook the eggplants just to stay on the safe side. Once I have cut the eggplants (in this recipe we slice them into sheets), I place them on a tray lined with kitchen tissues and sprinkle salt on both sides and then I cover them again with kitchen tissues and place something flat and a little heavy on them (a pot can do the job) and I leave them for at least two hours. This step allows the bitterness to seep out of the eggplants and get soaked onto the kitchen tissues. Then I sprinkle whatever spices on them and leave for 30 M and then I cook.

I am in love with the colors :).