Warm Eggplant Salad
Slice 400 gram of (asian) aubergine, pour some oil in your hands and rub the slices. Grill a few minutes in a hot grillpan until soft and nicely charred.
Transfer to bowl and pour with 2/3 of the following marinade:
5 T olive oil
1 T lemonjuice
0,5 T pommegranate syrup
1 clove garlic, grated
0.5 T dried oregano
0.5 t nigella seeds
0.5 t coriander seeds
0.5 t cumin seeds
The other 1/3 of the marinades is used to marinate 4 fillets of red mullet.
Leave the aubergine to marinate and eat lukewarm or transfer to a ovenproof dish and reheat when ready to eat.