Aubergine & Pomegranate Salad with Mint & Yogurt
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This Aubergine & Pomegranate Salad is perfect if you are looking for a beautiful, but quick salad. The Salad has a Garlic-Lime Yogurt dressing and is decorated with fresh mint leaves. A true eye-catcher on your table! 
This Aubergine & Pomegranate Salad is ready in 10 minutes.
Make this salad for lunch, as a starter or as a shared plate. Make this salad to impress friends and family at birthday parties, picnics or next Christmas dinner. Each plate contains on average 27.7 grams of carbs.
Steps to take to make this salad
Follow these 4 steps to make this easy beautiful salad:
Ingredients Aubergine & Pomegranate Salad
To make this Aubergine & Pomegranate Salad, you need the following ingredients:
- 1 Aubergine / Eggplant
- 3 tbsp of olive oil
- 30 grams pomegranate seeds
- 50 grams of arugula / roquette salad
- 1/2 lime
- 75 grams of Greek yogurt
- 1 garlic clove
- Few fresh mint leaves
- Salt - to taste
- Freshly ground black pepper
Macro Overview Aubergine & Pomegranate Salad
Below you can find the macros of this salad. One plate of Aubergine & Pomegranate Salad contains on average 27.7 grams of carbohydrates, 9.8 grams of protein and 51.5 grams of fat.
Step by Step Instructions
Below you can find the step by step instructions to make this eye-catching salad.
1. Fry the aubergine
Firstly, wash the aubergine / eggplant and cut it into slices of about 0.5 cm thick.
Heat up 1 or 2 tablespoons of olive oil in a frying pan. Fry the aubergine on both sides. Add some salt and pepper. The aubergines should be soft and slightly browned.
Add more olive oil if you see the aubergine slices stay a bit dry. Fry them in different batches if necessary.
2. Prepare the garlic-lime yogurt dressing
The dressing is best made in a blender. First of all, put the Greek yogurt in the blender, add about 1/4 of lime, a little bit of salt and the garlic clove. Blend the yogurt for about 30 seconds.
Alternatively you can mix everything with a spoon in a bowl. Press the garlic or cut it into very small pieces. Add the lime juice and salt and combine it by stirring.
3. Peel the pomegranate & cut the mint
Now we can cut the pomegranate and remove the seeds from it. You will need a handful to decorate the salad.
Then, wash and cut the leaves of one or 2 branches of mint. Set aside.
4. Decorate and serve the Aubergine & Pomegranate Salad
When all the aubergine slices are fried and slightly cooled, we can start to make the salad.
Place arugula / roquette salad on a plate. You can already drizzle some yogurt-dressing on top. Then place the slices of aubergine on top. Drizzle some more dressing on top.
Decorate the plate with pomegranate seeds and mint leaves. Add some extra salt and pepper if necessary.
Serve the salad with the Garlic-Lime Yogurt-dressing, extra mint, a slice of lime and the leftover pomegranate seeds.
Time to eat! Enjoy.
For more low-carb ideas, please visit our Low Carb Recipes page.
If you are looking for more salad ideas, then try this Goat Cheese salad with Pecans and Cherry Tomatoes.
Aubergine & Pomegranate Salad with Mint & Yogurt
This Aubergine & Pomegranate Salad is perfect if you are looking for a beautiful, but quick salad. The Salad has a Garlic-Lime Yogurt dressing and is decorated with fresh mint leaves.
Ingredients
- 1 piece / 350 grams of aubergine / eggplant
- 3 tbsp of olive oil
- 30 grams of seeds of a pomegranate
- 50 grams of arugula / roquette salad
- 1/2 lime
- 50 grams of Greek yogurt
- 1 garlic clove
- Few fresh mint leaves
- Salt - to taste
- Freshly ground black pepper
Instructions
1. Fry the aubergine
- Firstly, wash the aubergine/eggplant and cut it into slices of about 0.5 cm thick.
- Then, heat up 1 or 2 tablespoons of olive oil in a frying pan. Fry the aubergine on both sides. Add some salt and pepper. The aubergines should be soft and slightly browned.
- Add more olive oil if you see the aubergines stay dry. Fry them in different batches if necessary.
2. Prepare the garlic-lime yogurt dressing
- The dressing is best made in a blender. First of all, place the Greek yogurt in the blender, add about 1/4 of lime, a little bit of salt, and the garlic clove. Blend the yogurt for about 30 seconds.
- Alternatively, you can mix everything with a spoon in a bowl. Press the garlic or cut it into very small pieces. Add the lime juice and salt and combine it by stirring.
3. Peel the pomegranate & cut the mint
- Now we can cut the pomegranate and remove the seeds from it. You will need a handful to decorate the salad.
- Then, wash and cut the leaves of one or 2 branches of mint. Set aside.
4. Decorate and serve the Aubergine & Pomegranate Salad
- When all the aubergine slices are fried and slightly cooled, we can start to make the salad.
- Place arugula/roquette salad on a plate. You can already drizzle some yogurt-dressing on top. Then place the slices of aubergine on top. Drizzle some more dressing on top.
- Decorate the plate with pomegranate seeds and mint leaves. Add some extra salt and pepper if necessary.
- Serve the salad with the Garlic-Lime Yogurt-dressing, extra mint, a slice of lime, and the leftover pomegranate seeds.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 585Total Fat: 51gCarbohydrates: 28gProtein: 9g
For a detailed overview of all the macros (in total and per ingredient), please click here.
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