Charred Eggplant with pomegranates

03-11-2013 14:49

Shakshuka tastes of Friday afternoons in the summer after shopping in the market, after cleaning the house, and just before Shabbat begins. Enjoy it with a glass of ice cold beer and fresh challah

 

For 4 people

4 beautiful eggplants
1 tsp coarse salt
4 fresh garlic cloves, chopped
1/2 cup olive oil
Juice of 1 lemon
1/2 cup fresh mint leaves
1 cup of sweet pomegranate seeds

 

Roast the eggplants over an open fire (your stove or grill) rotating until the peel is burnt, crisp and blackened all over. Cut each in half. Mix lemon juice, chopped garlic, olive oil and salt with the chopped mint leaves. Drizzle 2 spoonfuls of the mixture over each slice of eggplant. Add fresh pomegranate seeds on top. Best served with fresh yoghurt.