Want to cook this recipe? Swipe in the YUZU app for more ideas.

Marinated Eggplant Carpaccio with Feta and Pomegranate

Name: Marinated Eggplant Carpaccio with Feta and Pomegranate
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 portions
Cuisine: libanaise
Ingredients: 2 piece Eggplant; 130 g Feta; 1 piece Pomegranate; 10 g Fresh mint; 2 piece Tomatoes; 2 tbsp Olive oil; 1 tbsp Pomegranate molasses

Thin slices of grilled eggplant marinated in pomegranate vinegar, topped with crumbled feta and pomegranate seeds. A fragrant and colorful Lebanese-inspired dish.

22 min2 servings320 kcalDifficulty: Easy

Ingredients

2 piece Eggplant
130 g Feta
1 piece Pomegranate
10 g Fresh mint
2 piece Tomatoes
2 tbsp Olive oil
1 tbsp Pomegranate molasses

Instructions

Step 1
Slice the eggplants into thin 5 mm rounds. Brush them with olive oil.
Step 2
Grill the eggplant slices in a hot grill pan for 3 minutes on each side. Cut the tomatoes into cubes.
Step 3
Arrange the grilled slices in a rosette pattern, drizzle with pomegranate molasses. Crumble the feta, add the tomato cubes, pomegranate seeds, and chopped fresh mint.

Open YUZU