There are a lot of dishes with eggplant. This appetizer won over with its taste, or rather, a combination of products and dressing. Unusual and sooo delicious.
Grease both sides with olein vegetable oil and fry on both sides in a grill pan.
Or grease both sides, put on parchment and bake in the oven at 200 degrees.
Add the fried eggplant to the dish and cool slightly.
Pour the yogurt into a bowl, squeeze out a clove of garlic, add salt, pepper, coriander, tahini paste and mix until smooth.
Adjust to taste.
Lay out the eggplant slide.
On each eggplant with a little sauce.
Add balsamic cream and sprinkle with pomegranate seeds.
