Aubergine with Pomegranate and Tahini

 

I've found an interesting recipe on SPON (Spiegel Online) (in German), and wanted to see if it tastes as good as it seemed. And, indeed, it's great. I adjusted the amounts to our tastes but didn't change that much. The recipe is by the Israeli Yotam Ottolenghi and the Palestinian Sami Tamimi, who have met in London as chefs.

Preparation You'll need: A few small bowls Brush A mortar A small pan
Ingredients (for 2 persons) One large Aubergine 1 Pomegranate 4 Tbsp. pomegranate sirop 100 ml olive oil 150 g Greek or Turkish Yoghurt (e. g. Süzme) 1 clove of garlic 1 Tbsp. Tahini ½ tsp. coriandre seeds Some cilantro Salt and White Pepper
Preparation Whisk Sirop, olive oil and ⅓ tea spoon salt in a small bowl Cut the Aubergines (if you want, peel them first) in slices (around 1 to 2 centimetres thick). Dab both sides with the sirop and roast them on baking paper in the convection oven at 200℃. Turn them after half the time and if necessary, dab the upper side again with some of the remaining sirop.
Further steps while the aubergine is in the oven: Whisk 150 g Yoghurt, 1 Tbsp. Tahini, 1 clove of garlic (chopped), 2 pinches of salt and 1 pinch of pepper. Remove 20 g of seeds from the pomegranate (that's maybe just one quarter) and clean them. Clean the cilantro and pluck the leaves (don't take too many). Fry the coriandre seeds in a pan and grind them just a bit in a mortar.
Place it on a large plate. Place the slices on a large plate, they should overlap a bit and it shouldn't look too orderly. Put the yoghurt on them with a spoon and sprinkle the pomegranate and coriandre seeds over them. Decorate with the cilantro leaves.