Grilled eggplant with tahini and pomegrante seeds

Ingredients (2 persons)

- 2 Eggplants
- White tahini
- Green salad
- 1 pomegranate
- 1 lemon
- Pepper
- Olive oil
- fresh peppermint

How to prepare it

Cut the two eggplants and place them on to a baking tray. Put some olive oil on the eggplant and put it in the oven at 180 degrees (upper, lower heat) for 30-40min.
In the meantime prepare the dressing: Take two table spoons of white tahini and mix it with the juice of half a lemon. If too thick, add a little bit of water. Add some pepper. Cut the pomegranate (works best if peeled off under hot water) and cut the perppermint. Wash the green salad.
When the eggplant is soft and slightly brownish, put it out from the oven and arrange it with the dressing, salad, peppermint and pomegrante on a nice plate. Easy and delicious! Enjoy :)