Grilled eggplant with avocado cream

Cut the aubergine transversely into round slices of 1 cm thick. Sprinkle with salt on both sides and leave for 10 minutes.

Pour the lemon under the hot tap and grate the skin very thinly. Cut the mint leaves into thin slices. Peel the avocados, remove the kernel and put the pulp in the food processor. Mix the creme fraiche through it. Mix it without twisting fresh mint and lemon zest and season with salt and pepper.

Heat a grill pan or barbecue. Dab the slices of eggplant dry with kitchen paper. Brush them thinly with olive oil and grill them until about 1 minute per side. If required, keep them warm in a warm oven. Serve the eggplant slices topped with avocado cream and sprinkle with pomegranate seeds.