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Marinated eggplant with pomegranate and buckwheat noodles
Number of servings: 2
Ingredients
- Eggplant -
- Buckwheat pasta -
- Greek yogurt -
- Parsley -
- Garlic -
- Coriander -
- Pomegranate -
- Marinate
- White wine vinegar -
- Balsamic vinegar -
- Olive oil -
- Lemon juice -
- Garlic -
- Oregano -
- Black pepper -
Cooking instructions
- Cut eggplant into slices, sprinkle with salt and leave for half an hour. Then rinse the slices.
- Marinate: wine vinegar, balsamic vinegar, olive oil, garlic, oregano, black pepper, lemon juice. Marinate the eggplant slices in the marinate, and put in the fridge for 12 hours.
- On the next day grill the eggplant.
- Cook buckwheat noodles according to instructions on package.
- Serve grilled eggplant slices with sauce made from greek yogurt mix with fresh parsley, garlic and coriander. Finally, decorate with grenade seeds.
- Magda -
