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Aubergine with Pomegranate Sauce


A think ahead dish.


Large aubergine
Glug of olive oil
2 Tbs pomegranate syrup
1 tbls lemon juice
a small crushed and minced garlic clove
dash of sweet syrup (maple, date or agave)
1/2 tsp salt.
Chopped parsley
Fresh mint and pomegranate seeds (optional)


Slice big aubergine 1cm slices. Preheat your oven to 180 F. Lightly coat a baking sheet with olive oil. Spread slices on the sheet in a single layer and brush with 1 Tbs olive oil. Bake 12 minutes per side or until golden brown. Transfer slices, overlapping slightly, to a shallow dish.

In a small bowl, combine pom' syrup, lemon juice, garlic clove, syrup, 1/2 Tbs olive oil and salt. Blend well.

Drizzle over the aubergine. Top with fine chopped parsley. If in season some fresh mint leaves and fresh pomegranate seeds can be added. Cover fridge overnight. Serve at room temperature.


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