Gavopsara, an aubergine specialty

An amazing meze dish for your ouzo

Put the aubergines in boiling water until soften
In a bowl, grate the garlic, add all remaining ingredients of the sauce and stir.
Empty the hot water from the aubergines, then pour cold water over them, clean them and let drain for 5 to 10 minutes.
Season the aubergines with salt and pepper.
Lightly beat two eggs with salt and pepper.
Prepare a plate with flour and a plate with coarse semolina
Put a pan with oil on the fire and put a head of garlic in it until it gives it its scent, then I take it out and discard it
Flavor the oil with mustard and cumin.
Grind the aubergines, I pass them through the egg, after the semolina and then in the hot pan.
Fry them and place them on absorbent paper.

FOR THE AUBERGINES

100 g corn flour

100 g coarse grain semolina

1 - 2 eggs

1 tsp mustard seeds

1 tsp caraway seeds

1 bulb of garlic

Salt + pepper

Vegetable oil for frying

FOR THE VINAIGRETTE

4 tbsp. olive oil

2 TBSP. balsamic vinegar

2 TBSP. Pomegranate sauce

1 mashed garlic

a little parsley

Salt + pepper