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6 tbsp of olive oil, plus oil for brushing 3 tbsp pomegranate syrup 3 tbsp chopped coriander Sea salt and freshly ground black pepper 3 large eggplants 1 red onion 50 g GAZİ White Cheese Classic 60% Fresh pomegranate seeds for sprinkling -
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Preparation
1. For the vinaigrette, mix the oil, pomegranate syrup and coriander and season with salt and pepper to taste. Set aside until ready to serve.
2. Cut the eggplants into 1 cm thick slices. Heat a grill or grill pan until it is very hot. Brush the eggplant slices with oil, season with salt and pepper, and grill both sides.
3. Cut the onion into thin strips and arrange together with the eggplants on a platter. Add the vinaigrette. Sprinkle with crumbled white cheese and pomegranate kernels and serve.
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