Grilled Eggplant with Mozzarella and Pomegranate

Ingredients

• 2 Eggplants
• Salt
• 4 shallots
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 Pomegranate
• 150 g mozzarella
• Pepper
• mint (for garnish)

Instructions

1. 1.

   Wash the eggplants, pat dry, and slice into 1 cm thick rounds. Lightly sprinkle with salt and let sit for 10 minutes.

2. 2.

   Meanwhile, peel and cut the shallots into half-moons. Peel and finely chop the garlic. Mix with olive oil.

3. 3.

   Halve the pomegranate and squeeze out the juice. Drain the mozzarella and tear or slice it into pieces.

4. 4.

   Brush the shallots with some garlic‑olive oil mixture and place them in a grill pan. Pat the eggplant slices dry, then brush them with oil as well. Grill the eggplants and shallots until they develop color.

5. 5.

   Arrange on a platter, sprinkle with pomegranate seeds, grind pepper over, and distribute mozzarella on top. Garnish with mint leaves.