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5 from 2 votes

Aubergine with yoghurt and pesto

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Blondelish


  • 2 aubergines
  • 150 g greek yoghurt
  • 4 tbs of pesto sauce
  • 4 tbs of olive oil
  • half of pomegranate


  • Slice the aubergines thickly (about 1cm thick)
  • Pour olive oil on them, sprinkle sea salt and stir them well.
  • Roast the aubergine slices in a pan for about 4 minutes on each side, until golden.
  • Place them nicely on a plate and then put yoghurt on them.
  • Add a few tbs of pesto.
  • Sprinkle the pomegranate seeds, to get a delicate taste and a crispy texture