For 4 people
For 4 people
Roast the hazelnuts for 10 minutes at 170°C, once cold, remove the skin by rubbing them.
Preheat the oven to 220°C Wound heat
Peel one skin strap in two.
Cut into 2 cm slices and place them in a bowl
Drizzle with 4 tablespoons of olive oil, salt and pepper then mix
In a baking sheet put in baking paper and place the eggplant. Put in the oven for 45 minutes.
Take the seeds of half a grenade
Mix the ingredients of the yogurt sauce, taste and rectify.
Serve in a dish with the sauce in the center with chopped mint, hazelnuts and grenade.
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