Grilled aubergines with garlic, herbs and pomegranate seeds

Name: Grilled aubergines with garlic, herbs and pomegranate seeds
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Organic Lemon; 2 (approx. 500 g) Aubergines; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 1/2 Pomegranate; 1/4 collar Mint; 1/2 bunch Parsley; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Organic Lemon
2 (approx. 500 g) Aubergines
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
1/2 Pomegranate
1/4 collar Mint
1/2 bunch Parsley
baking paper

Directions

1
Peel the garlic and cut into fine pieces. Wash lemon hot, grate dry and grate peel thinly. Clean and wash the aubergines and cut them lengthwise into thin slices.
2
Spread aubergine slices on a baking tray lined with baking paper. Spread garlic and lemon peel over the aubergine slices. Season with salt and pepper and drizzle with olive oil.
3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes.
4
Use the back of the spoon to knock out pomegranate seeds. Wash mint and parsley, shake dry and pluck off leaves. Cut parsley leaves into small pieces, except for a little bit for garnishing. Arrange aubergine slices on plates.
5
Sprinkle with pomegranate seeds, mint and parsley and serve.