Summary

Ingredients

• 1 large eggplant (s)
• 70 g tahini
• 2 teaspoons pomegranate syrup
• 1 tablespoon lemon juice
• 1 clove (s) garlic, crushed
• 3 tablespoon parsley, chopped
• 3 mini cucumber (s)
• 90 g cherry tomato (s)
• 0.5 ½ pomegranate, including the seeds
• salt and pepper
• some olive oil

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Instructions

1. Roast the aubergine in the oven at 225 ° C top / bottom heat for approx. 10 - 15 minutes. Take out and let cool.
2. As soon as the aubergine has cooled down enough that you can touch it, remove the pulp with a spoon (avoid burned areas) and let it drain in a sieve for at least 30 minutes.
3. Roughly chop the pulp and place in a medium-sized bowl.
4. Mix 60 ml of water with tahini, syrup, lemon juice, garlic, parsley and salt and pepper and season to taste, seasoning if necessary.
5. Quarter the mini cucumbers lengthways and then cut into pieces approx. 1 cm thick. Halve the cherry tomatoes. Mix both with the aubergine and fold in the dressing. Let it flow well.
6. Serve on a large platter and garnish with pomegranate seeds. Drizzle a little oil over it.
7. The recipe is suitable as a starter or as a side dish to fish or meat. You can also use coriander greens instead of parsley, which gives the dish an even more exotic taste.