- 4 Eggplants
- 3-4 Tablespoons Olive Oil, for frying
- 8-10 Tablespoons PUCK Cheddar Cream Cheese Spread
- 2 Tablespoons Lemon Zest
- Prepare the eggplant. Preheat the skillet to medium with olive oil. Cut the vegetables lengthwise, ½ cm thick. Brush with olive oil and season with salt and pepper. Cook for 15-20 minutes, turning over at regular intervals.
- Let the eggplant cool a bit. Apply the layer of cheese. Season with salt and pepper
- Top with pomegranate, pumpkin seeds, lemon zest.