8 months ago

Suzy's Soulfood

Eggplant and Pomegranate

Eggplant and Pomegranate Salad directions 1. Heat up the oven for 180 degrees. Cut the aubergine into quarters, massage them with a lot! of olive oil, salt, pepper and galric powder. Put them to roast in the oven for about 30 minutes. They are ready when soft and a little black on the edges. 2. In the meantime mix together all ingredients for the sauce. 3. Pour over the sauce on the aubergines. Let it cool down a bit and serve it with roasted pine nuts, dried cranberries/pomegranate seeds and with fresh basil leaves. ingredients 2 bigger eggplants Olive oil, salt pepper, garlic powder Large handful of pine nuts, toasted Large handful of dried cranberries or pomegranate seeds Large handful of basil leaves Salt and pepper to season Yoghurt dressing 1 bigger pinch of curcuma Pinch of chili and black pepper 1 big spoon of soy sauce/tamari 1 big spoon of agave 200 gr of soy yoghurt 3 tablespoon of freshly squeezed lime juice, Salt to taste

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The Taste Magazine - December 2014