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.
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.
