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🍽️ Grilled Eggplant with Pomegranate and Parsley

146 kcal · 30 min · 4 servings

Ingredients

• 600 g eggplants (2 eggplants)
• salt
• 1 pomegranate
• 10 g parsley (0.5 bunch)
• 1 garlic clove
• 3 tbsp olive oil
• coarse sea salt
• 1 tbsp balsamic vinegar

Instructions

1. 1. Wash the eggplants thoroughly. Cut them in half lengthwise. Sprinkle the cut surfaces with salt and let them rest for ten minutes to draw out bitterness.
2. 2. Meanwhile, cut the pomegranate in half and carefully remove the seeds. Wash the parsley, shake it dry, pluck off the leaves and chop them finely. Peel the garlic clove, chop it finely as well, and mix it with two tablespoons of oil.
3. 3. Pat the eggplant halves dry with a kitchen towel. Brush them with half of the garlic-oil mixture. Place the eggplants on the preheated grill and grill them for about ten to twelve minutes. Turn them occasionally and brush them with the remaining oil during this time.
4. 4. Remove the eggplants from the grill. Sprinkle them with pomegranate seeds, some sea salt, and the chopped parsley for serving. Finally, drizzle the dish with balsamic vinegar.

Nutrition per serving

• kcal: 146
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 15 g