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Healthy eating = Healthy living

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.
Marinated eggplant with pomegranate and buckwheat noodlesMarinated eggplant with pomegranate and buckwheat noodles