Wash and dry the aubergines and cut into slices about the thickness of a thumb. Sprinkle with salt and let stand for 20 minutes. Dab the leaked liquid with kitchen paper.
Preheat the oven to 200 ° C fan-assisted air.
Mix the oil, pomegranate syrup (not to be confused with the Grenadine beverage syrup) and a little salt.
Brush the eggplant slices generously on both sides with the oil mixture and place them next to each other on a baking sheet lined with baking paper. Not too close, it is better to use several trays.
Bake the aubergine slices for about 15 minutes.
Meanwhile, cut the sheep`s cheese into approx. 0.5 cm thick slices.
Turn the aubergines over, top with sheep`s cheese and continue baking until the aubergine slices are soft and the cheese is lightly browned. Depending on the oven, this should take about 10-15 minutes.
If desired, sprinkle the aubergines with freshly ground pepper and serve hot or lukewarm. They fit on the buffet, as a side dish and with some bread as a small summer dish or dinner.
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