Never forget the charm of a well-made side dish to complement your main course.
The smoky, grilled eggplant, perfectly charred and sprinkled with pomegranate
seeds, delivers an uppercut of flavor that balances almost any main course. It is
the kind of side dish that takes your dinner from "better" to "Bastard!"
This recipe comes from our brand new Bastard vacation special ram-packed with BBQ inspiration and cocktails inspired by our friends at Don Papa, carefully curated to guide you in creating the ultimate party food.
Turn on your Bastard , shake some fabulous cocktails and this holiday season is all about great food, good friends and Bastard flavors.
Also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
For grilled eggplant:
- 2 medium eggplants
- Olive oil
- Salt and pepper
For the feta yogurt dressing:
- 1/2 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 2 tablespoons of olive oil
- 1 clove of garlic, finely chopped
- Fresh juice of 1 lemon
- Salt and pepper to taste
For garnish:
- Pomegranate seeds (from 1 pomegranate)
- Fresh parsley or mint, finely chopped
For grilled eggplant:
1. Cut eggplants into slices about 1/2 inch thick.
2. Lightly brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Heat The Bastard preheat over medium or high heat.
4. Place the eggplant slices on the grill grates and grill for about 2-3 minutes on each side, until tender and nicely grilled. Make sure the eggplant is not overcooked or it may become too soft.
For the feta yogurt dressing:
1. In a bowl, combine the Greek yogurt, crumbled feta, olive oil, chopped garlic and fresh lemon juice. Stir well to combine everything.
2. Season the dressing with salt and pepper. Taste and adjust seasonings if necessary.
Assemble:
1. Place the grilled eggplant slices on a serving plate.
2. Drizzle the feta yogurt dressing over the eggplant.
3. Sprinkle the grilled eggplant and dressing with pomegranate seeds and chopped parsley or mint.
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