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

Temps

22 min

Difficulté

facile

Ingrédients

Budget

~5-8 €

Valeurs nutritionnelles

Score santé

Bon · /100

320 kcal

par portion

20 gProtéines

21 gLipides

14 gGlucides

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Etapes

1
Slice the eggplants into thin 5 mm rounds. Brush them with olive oil.
5 min
2
Grill the eggplant slices in a hot grill pan for 3 minutes on each side. Cut the tomatoes into cubes.
8 min
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.
4 min