Summary

Ingredients

• 2 m. Eggplant (s), firm
• 100 ml oil, approx.
• 3 tablespoon pomegranate syrup, Turkish or Persian
• salt
• Pomegranate seeds
• sesame

For the sauce:

• 150 g yourt, Greek, 10% fat
• 1 cm harissa paste, approx.
• 1 clove (s) garlic, pressed or finely chopped
• a bit salt
• 1 teaspoon tahini, approx.

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Instructions

1. Mix all the ingredients for the yogurt sauce and let it steep in the refrigerator while the aubergines are being prepared.
2. Wash the aubergines and cut into slices approx. 2 cm thick. Mix with salt and let water steep for 15 minutes.
3. Mix the oil, pomegranate syrup and approx. 1 teaspoon salt well.
4. Toast the sesame seeds in a pan without fat until they are fragrant and lightly colored. Let cool on a plate.
5. Dry the aubergine slices with kitchen paper, spread the oil mixture on both sides, place them next to each other on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C for about 30 minutes until they are soft. Turn the aubergine slices halfway through the cooking time.
6. The baking time may vary depending on the oven, check in between and adjust the time. The eggplants should caramelize slightly, not let them turn too brown.
7. Place the aubergine slices side by side on a plate or platter and let cool.
8. Spread the yogurt sauce on the cooled aubergines and sprinkle with sesame seeds and pomegranate seeds as desired.
9. With some bread as a summer dish, for the buffet or as a side dish for grilling. Depending on appetite and use for 2 - 4 people.
10. Remarks:
11. You get pomegranate syrup e.g., in the Turkish supermarket.
12. Do not place the aubergine slices too close together, it is better to use several trays.