Grilled Aubergine with Cauliflower Rice & Roasted Garlic Lemon Sauce (Vegan, Gluten & Grain Free, Low Carb)
This is an easy and delicous low carb dish with aubergine/eggplant, culiflower rice and a roasted garlic yogurt sauce.
Servings 2
Ingredients
- 1/2 Cauliflower riced
- 1 tsp Sesame oil
- 2 small Aubergines Sliced
- 5-6 Garlic cloves (depending on how strong garlic taste you prefer)
- 3/4 cup (Vegan) yogurt
- 1/2+1/2 Lemon juiced
- 1/2 Lemon zest
- Salt, to taste
- Black pepper, to taste
- 2-3 tbsp Pomegranate seeds
- Fresh parsley, to top
Instructions
- Preheat the oven to 225 degrees Celsius.
- Place the peeled garlic cloves in some aluminium foile and seal so that you have a sealed package and bake in the oven for 20 minutes, or until soft and tender.
- Meanwhile preheat a grill pan (or regular pan) over medium heat. Season the aubergine/eggplant with some salt and fry until grill marks starts to show and they are getting soft and tender.
- Preheat a nonstick pan over medium heat with some sesame oil in it.
- Run the cauliflower in a blender until you have a rice like texture.
- Add the cauliflower rice to the nonstick pan together with half of the lemon juice and fry for 3-4 minutes, until it's warm and a little browned.
- When garlic is ready use a hand mixer or a blender to combine the roasted garlic cloves (start with a few, and then add more. Different garlics may have different strong flavor), yogurt, lemon juice, lemon zest salt and pepper. Mix until smooth. Taste to check if more seasoning is needed.
- Place cauliflower rice on plates, top with the grilled aubergine.
- Serve with pomegranate seeds, roasted yoghurt dressing and fresh parsley.