A dear friend of mine once served a dish very similar to this one based on Italian eggplants. When I saw these beautiful tiny white and thin purple Chinese eggplants, I couldn’t resist trying them with a fresh yoghurt dip and sweet pomegranate seeds.
Halve the aubergines lengthwise. Drizzle wit olive oil and salt and bake for 45 minutes in 180°C.
Mix soy yoghurt with lemon juice and fleur de sel. Serve together with pomegranate seeds on top of the aubergine.