For ➍3 eggplants
¼ ts turmeric
1 tbs garam masala
peanut oil
3 tbs pistachios
1 bunch coriander
1 bunch mint
1 pomegranate
2 shallots
1 clove garlic
1 tbs sugar cubes*
3 tbs white wine vinegar
1 tsp pilipili
Peel the garlic and shallots. Chop finely.
Chop the coriander and mint leaves until you have 1 tbs of each.
Remove the seeds from the pomegranate.
Place a saucepan over medium heat and add the shallots, garlic, sugar, vinegar, pilipili and 3 tbs water.
Boil for 1 m, remove from heat and allow to cool.
Stir in the chopped coriander, mint and 3 tbsp pomegranate seeds.
Rinse the salt from the aubergines and pat them dry.
Mix 3 tbs oil with the garam masala and turmeric into a paste and brush the aubergine slices with it.
Heat the grill pan and fry them on both sides in beautiful, black lines.
Arrange them in a baking dish. Sprinkle with oil and continue cooking until the aubergines are soft.
Arrange the slices on a serving dish and spoon the dressing over it.
Garnish with the rest of the pomegranate seeds, mint leaves and coriander.
Sprinkle with pistachios and serve.
Serve as an opener or as a side dish at e.g. grilled lamb crown.
* Replace if necessary by honey. Or replace the wine vinegar with balsamic vinegar for a sweeter taste.
Chop the coriander and mint leaves until you have 1 tbs of each.
Remove the seeds from the pomegranate.
Place a saucepan over medium heat and add the shallots, garlic, sugar, vinegar, pilipili and 3 tbs water.
Boil for 1 m, remove from heat and allow to cool.
Stir in the chopped coriander, mint and 3 tbsp pomegranate seeds.
Rinse the salt from the aubergines and pat them dry.
Mix 3 tbs oil with the garam masala and turmeric into a paste and brush the aubergine slices with it.
Heat the grill pan and fry them on both sides in beautiful, black lines.
Arrange them in a baking dish. Sprinkle with oil and continue cooking until the aubergines are soft.
Arrange the slices on a serving dish and spoon the dressing over it.
Garnish with the rest of the pomegranate seeds, mint leaves and coriander.
Sprinkle with pistachios and serve.
Serve as an opener or as a side dish at e.g. grilled lamb crown.
