Eggplant carpaccio with pomegranate

Delicious and a stunning dish to impress your guests!


Serves 8

2 eggplants, sliced
½ cup New Zealand extra virgin olive oil
1 clove garlic, peeled and crushed
pinch salt
¼ cup finely diced red capsicum
1 small tomato, deseeded and diced
2-4 Tbsp pomegranate seeds
1-2 Tbsp chopped mint
New Zealand extra virgin olive oil
6-8 sprigs mint.



Preheat oven to 180°C.
Line a baking dish with cooking paper.
Mix the olive oil, garlic and salt together. Brush both sides of the eggplant slices and place in the baking dish.
Bake in preheated oven for about 30 minutes or until golden brown. Remove from the oven and cool.
Place 5 slices on each plate, sprinkle with capsicum, tomato, pomegranate seeds and mint.
Drizzle with extra virgin olive oil and garnish with mint sprigs.