Eggplant with Yogurt Sauce

Ingredients per serving – Cooking 40min

  • 2 large eggplants
  • 1 tablespoon thyme (fresh or dried)
  • 3 tablespoons olive oil
  • 150g (5.3 oz.) cottage cheese
  • 100ml (3.5 oz.) low fat yogurt
  • 1 ripe pomegranate
  • ½ clove of garlic
  • ½ lemon
  • salt, pepper

Hard training promotes oxidative stress, which is harmful to the bodies cells. The ingredients of pomegranates act as antioxidants and help reduce this stress – thus strengthen the cells. They also have anti-inflammatory effects and help to regulate blood lipid levels.

This dish is suitable for days in which you should eat carbs, as Pomegranates contain fructose. To further increase the carbohydrate content, just add one or two slices of whole grain bread to the dish. As for the remaining pomegranate juice, simply mix it with 250ml sparkling water and enjoy a delicious spritzer.

Preparation

  1. Preheat oven to 200°C (400°F, no circulating air).
  2. Rinse eggplant, pat dry, cut in half lengthwise, carve in flesh in a diamond-shaped pattern, salt and pepper.
  3. Sprinkle thyme in the cracks, brush or drizzle halves with the oil.
  4. Place eggplants on a lined baking tray, bake on the middle rack in the oven for about 35 minutes.
  5. Meanwhile, squeeze lemon.
  6. Chop or press garlic finely.
  7. Halve pomegranate, squeeze halves over a bowl until seeds and juice come out. Scrape out remaining seeds carefully with a fork.
  8. Pour seeds and juice through a sieve, catch the juice.
  9. Mix cottage cheese, yogurt, garlic and lemon juice into a creamy sauce.
  10. After the end of the cooking time sprinkle the eggplant with the sauce and with the pomegranate seeds.

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