Middle Eastern slow-cooked eggplant is a simple vegetarian dish.
INGREDIENTS
30 mins 
2 servings 
300cals 
2 servings 
300cals 
| 1 large eggplant | 1 red onion | 2 cloves of garlic | 100 g cooked wight bean | 30 ml pomegranate molasses |
| 250 g tomato's puree | 10 g parsley | 50 g feta cheese | 4 big slices of grilled soda bread | cherry tomato |
DIRECTIONS
Dice the aubergine and fry in hot olive oil until colors are on both sides. Then, add finely sliced red onion and chopped garlic. Cook until tender. Add cooked wight beans and pomegranate molasses.
Season with salt and pepper. Add tomato's puree, bring to a simmer and cook until the a eggplant has a soft and silky texture.
Pile the aubergine mixture on the toasted bread. Crumble over some creamy feta cheese. Garnish with fresh parsley and cherry tomato.
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