BURNT EGGPLANT WITH GARLIC + LEMON + POMEGRANATE SEEDS
4 [1500 g] large eggplants
2 cloves garlic
1 lemon
[zest + juice]
5 tablespoons olive oil
2 tablespoons chopped flat-leaf
parsley
2 tablespoons chopped mint
½ teaspoons salt
black pepper
pomegranate seeds
_ cut 2cm deep slices into the eggplants
_ place them on a baking sheet right under the broiler
_ grill for 60 to 80 minutes [turn every 20 minutes]
_ remove the eggplants from the heat [allow to cool slightly]
_ peel off the skin [should come off really easy]
_ divide eggplant flesh [with your fingers] into long thin strips [discard the skin]
_ drain the flesh in a colander for at least one hour
[to get rid of as much liquid as possible]
_ place pulp in a medium bowl
_ add crushed garlic, lemon zest, 2 tablespoons lemon juice, olive oil, salt and a good grind black pepper
_ stir and allow to marinate [at room temperature] for at least one hour
_ mix in chopped parsley and chopped mint [just before serving]
_ season to taste
_ serve topped with pomegranate seeds
GEGRILLTE AUBERGINE MIT KNOBLAUCH UND ZITRONE
4 [1500 g] große Auberginen
2 Knoblauchzehen
1 Zitrone
[Schale + Saft]
5 Esslöffel Olivenöl
2 Esslöffel gehackte Petersilie
2 Esslöffel gehackte Minze
½ Teelöffel Salz
schwarzer Pfeffer
Granatapfelkerne
