Grilled Eggplant Slices

Preparation time: 25 min.
Total time: 50 min.
Servings: 4 (as a side dish)

1) Prepare the pomegranate seeds
Prepare the pomegranate seeds. Cut the pomegranate in half horizontally. Then loosely hold each half, cut side down, in the palm of your hand over a bowl and tap the outer shell with a rolling pin. The pomegranate seeds should fall into your hand and then into the bowl. (Caution: pomegranate juice stains!) Set the seeds aside.
2) Prepare the eggplant
Wash the eggplants and cut into slices at least 1 cm thick. Carefully cut a diamond shape into each slice. Preheat the oven to 200 °C top/bottom heat (or 180 °C convection). Arrange the eggplant slices on a baking sheet lined with parchment paper and brush with olive oil. Season with paprika, cumin, salt and pepper. Bake the eggplant slices for approx. 25 minutes until they are soft and lightly browned.
3) Finish the eggplant
Meanwhile, finely dice the DORBLU. After 20 minutes, spread the DORBLU Classic over the eggplant and return to the oven for 5 minutes until the cheese melts slightly.
4) Prepare the yogurt dressing
Chop the parsley, then combine most of it in a bowl with the yogurt, lemon juice and olive oil. Stir well. Season to taste with salt and pepper. Optionally, you can add a little lemon zest.
5) Arrange the dish
Take the eggplant out of the oven and arrange on a serving platter. Drizzle with the yogurt dressing, sprinkle with the pomegranate seeds and garnish with chopped parsley.

Enjoy your meal!