Grilled eggplant with pomegranate

Grilled eggplant with pomegranate

Chef Alexandra Beauvais has concocted a special Microbiota wellness recipe that contains ingredients that are good for your gut flora.

This recipe is a source of vitamin C and is rich in fiber. Pomegranate is an anti-inflammatory and antioxidant.

20 minutes

Recipe for 4 people

Dish

 🍆 Ingredients:

✔️ 3 beautiful eggplants

✔️ 1/4 to 1/2 pomegranate

✔️ 1 handful of kale or lettuce

✔️ 1 buffalo mozzarella or 1 burrata

✔️ 2 handfuls of cashews

✔️ Olive oil

✔️ Fleur de sel

✔️ Freshly ground pepper

For the sauce:

✔️ 2 plain soy specialties (or Greek yogurt)

✔️ 1 tablespoon peanut butter

✔️ Juice of 1 lime (or 2 limes)

✔️ Coarse gray salt

✔️ Fleur de sel

✔️ Espelette pepper

✔️ Olive oil

👨‍🍳 Preparation:

1. Preheat the oven to 210°C.
2. Wash the eggplants and cut them into large cubes. Place them skin-side down on a baking sheet lined with parchment paper. Drizzle with olive oil, a few grains of coarse gray salt, and chili pepper. Bake for 30-40 minutes, until they are roasted.
3. Prepare the sauce: In a blender, combine the soy sauce, peanut butter, lemon juice, a little oil, salt, and chili pepper. Blend and adjust the seasoning if necessary.
4. In a dry frying pan, roast the cashews and set aside.
5. Wash and dry the kale. Chop it and set aside.
6. Cut and seed the pomegranate. Cut into halves or quarters (depending on size).
7. Arrange the eggplant and buffalo mozzarella on a large serving platter, sprinkle with pomegranate, cashews, and kale.
8. Drizzle with sauce and serve immediately.

Suggestion: You can add pumpkin seeds, crushed hazelnuts, hemp seeds—anything crunchy and tasty! 🌰

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