Spicy feta cream with pine nuts in an aubergine coating
Wash the parsley, toss dry and finely chop the leaves. Peel the garlic and press it through the press. Wash eggplants, cut lengthways and cut each one into 12 thin long slices with a long knife or vegetable slicer. Steam them briefly in broth so that they become soft.
Drain on a kitchen towel. Then lightly toast the pine nuts without fat, briefly add the garlic.
Mash the feta with a little pomegranate syrup and lemon juice to a cream with a fork. Season with pepper, paprika and the finely chopped parsley. Stir in the pine nuts and garlic and season with salt if necessary.
Spread the cream on the aubergine slices and roll them up.