Eggplant Towers with Pumpkin, Pomegranate, Mint, and Goat Cheese
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Eggplant Towers with Pumpkin, Pomegranate, Mint, and Goat Cheese
Ingredients
- Eggplants - 14.1 oz
- Goat cheese - 5.3 oz
- Mint - 0.4 oz
- Butter - 0.7 oz
- Pomegranate Seeds - 5.3 oz
- Garlic - 2 cloves
- Yogurt powder - 4.9 oz
- Narshehab sauce - 1 fl oz
- Pumpkin - 10.6 oz
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Slice the eggplants into 5 mm thick rounds, sprinkle with salt, rinse after 10 minutes, dry, and grill on high heat for 1 minute on each side.
Step 2
Separate the pomegranate into seeds, squeeze juice from half of the seeds; peel the garlic and crush it into a paste.
Step 3
Remove the mint leaves from the stems and chop finely; peel the pumpkin, cut it into small cubes, heat butter and olive oil in a pan, and sauté the pumpkin over medium heat for 4 minutes, seasoning with salt and pepper.
Step 4
Add half of the goat cheese, half of the crushed garlic, and half of the mint to the pan with the pumpkin and sauté for 1 minute.
Step 5
Line a baking sheet with parchment paper, place half of the eggplants on it, top each eggplant with 1 teaspoon of cheese and 1 tablespoon of the pumpkin filling, cover with the remaining eggplants, spread the pumpkin filling on top, and bake for 10 minutes in a preheated oven at 356°F.
Step 6
Prepare the sauce: combine the pomegranate juice, yogurt, narsharab, remaining garlic, and pomegranate seeds, season with pepper and salt, mix, and refrigerate.
Step 7
Remove the towers from the oven and let them cool slightly, then drizzle with the sauce, sprinkle with the remaining mint, and serve.
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