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Print Recipe
Appetizer of Eggplant with Pomegranate Recipe
There are a lot of dishes with eggplant. This snack won over with its taste, or rather, a combination of products and dressing. Unusual and sooo delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Eggplant cut into rings not very thinly.
    Eggplant cut into rings not very thinly.
  2. Grease both sides vegetable oil and fry on both sides in a grill pan. Or grease on both sides, put on parchment and bake in the oven at 200 degrees.
    Grease both sides vegetable oil and fry on both sides in a grill pan.
Or grease on both sides, put on parchment and bake in the oven at 200 degrees.
  3. Add the fried eggplants to a platter and cool slightly.
    Add the fried eggplants to a platter and cool slightly.
  4. Pour the yogurt into the bowl, squeeze out the garlic clove, add salt, pepper, coriander, tahini paste and mix until smooth. Adjust to taste.
    Pour the yogurt into the bowl, squeeze out the garlic clove, add salt, pepper, coriander, tahini paste and mix until smooth.
Adjust to taste.
  5. We spread the eggplants in a slide. For each eggplant, a little sauce. Add balsamic cream and sprinkle with pomegranate seeds.
    We spread the eggplants in a slide.
For each eggplant, a little sauce.
Add balsamic cream and sprinkle with pomegranate seeds.

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