Steak with eggplant puree and pomegranate seeds

Preheat the oven to 220 ° C. Prick the aubergine with a pointed knife several times. Puff the eggplant on the baking sheet in the oven for 1 hour.

Halve the pomegranate. Spoon the red seeds out of one half and remove the white pieces. Press the other half on a citrus press. Squeeze the garlic cloves. Rub the steaks with garlic, salt, freshly ground pepper and 2 tablespoons of olive oil. Let lie for 10 minutes.

Halve the aubergine in the length and scrape out the soft flesh. Puree this with the remaining garlic, olive oil, half of the oregano, 1-2 tablespoons of lemon juice and salt and pepper to taste in the food processor until a creamy sauce. Bake the steaks in a hot frying pan in 4-6 minutes brown, inside rosé.

Extinguish the shortening with the pomegranate juice and boil it into a gravy. Spread the aubergine purée in the middle of warm plates and place the steak on top. Spoon the gravy over it and sprinkle with pomegranate seeds and oregano. Delicious with focaccia and green salad with avocado.