2 persons | 10 min cooking time + 5min assemble
What you need
- 2 Medium aubergines
- 1 Garlic cloves
- 3 tbsp extra-virgin olive oil
- Lemon juice
- Half pomegranate seeds
- 300g Silken Tofu / Yogurt
- Sea salt and chilly
- fennel seeds
- 160gr. Salad
( Optional quinoa)
Heat a tbsp of olive oil in a large pan and roast the aubergine dices.
Season with salt and chilly.
Choose a salad like Baby Spinach/ Wild Rocket/ Lambs lettuce/ Green Batavia/ Red Cos
or a mix of those.
Add the aubergine (cold), the pomgrande and silken tofu or feta cheese.
Season with olive oil, salt, fennel seeds and lemon juice.