Eggplant with Pomegranate Seeds

Ingredients

• 600 g eggplants (2 eggplants)
• Salt
• 1 Pomegranate
• 10 g parsley (0.5 bunch)
• 1 Garlic clove
• 3 tbsp olive oil
• coarse Sea salt
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Clean and wash the eggplants, cut them lengthwise in half, season with salt and let sit for 10 minutes.

2. 2.

   Meanwhile halve the pomegranate and release the seeds from the fruit. Wash the parsley, pat dry, remove leaves and chop. Peel the garlic, finely mince it and mix with 2 tbsp olive oil.

3. 3.

   Pat the eggplants dry and brush them with half of the garlic‑oil mixture. Grill the eggplants on a preheated grill for about 10–12 minutes, turning occasionally and brushing with the remaining oil.

4. 4.

   Before serving sprinkle the eggplants with pomegranate seeds, sea salt and parsley, then drizzle with balsamic vinegar.