Spicy eggplant pies with yogurt

Grate and squeeze the lemon. Cut the aubergines lengthwise in 4 parts and sprinkle the pulp with salt. Let the aubergine patties lie for 30 minutes.

Meanwhile, make the marinade: Finely chop the leaves and stalks of the basil and mix in a bowl with cumin, lemon zest, salt, freshly ground black pepper, a little lemon juice and a dash of olive oil.

Cut the tomatoes for the sauce, remove the seeds with moisture and cut the flesh into cubes. Mix the yogurt with tomato cubes, sambal, salt and pepper in a bowl. Remove the pomegranate seeds from the peel and remove the white pieces.

Dab the eggplant parts dry and press out any moisture if necessary. Brush the parts with olive oil and roast them in a not too hot place on the barbecue in 10 minutes brown and done. Turn the parts regularly.

Place the aubergine pies on a plate and spoon over the marinade. Let them stand for 15 minutes. Spoon a spoonful of the yogurt sauce on each eggplant part and sprinkle with pomegranate seeds.