Grilled aubergine with pomegranate and feta
There's no denying the fact that Ottolenghi really has conquered the world with his vegetable dishes! A true inspiration for everyone who wants to put more vegetables on the menu more often.
- 2 aubergines
- 3 tbsp olive oil
- 1 pomegranate
- 10 g curly parsley
- 200 g feta
- salt and pepper
- Grill pan
- Slice the aubergine into slices of approximately 8 mm. Heat the grill pan. Lightly brush the aubergine with olive oil. Grill on a medium heat for about 5 minutes until attractive grill marks appear. Season with salt and pepper.
- In the meanwhile, slice away the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
- Finely chop the parsley. Place the aubergine slices on a plate. Scatter with the pomegranate seeds and crumble the feta on top. Garnish with the parsley.
Tip: Replace the aubergine with courgette. And scatter with toasted flaked almonds instead of feta.
Nutrition value per person/bite
- 290 kcal
- 10 g
- 22 g
- 10 g
- 11 g
- 9 g
- 4 g