Fried japanese eggplant with seared tuna and pomegranate

Babiche Martens

Ingredients

1 Tbsp	Vegetable oil
4 pieces	Tuna, 150g each (Main)
1	Salt & freshly ground pepper, to season
3	Eggplants, (Japanese), sliced lengthwise (Main)
1	Pomegranate

Dressing

1 Tbsp	Avocado oil, lemon infused
1 Tbsp	Mirin
2 tsp	Lemons, juice
4 handfuls	Salad greens
1 tsp	Sesame oil

Directions

1. Heat a fry pan, add a little oil then sear the tuna on both sides for 3-4 minutes, depending on the thickness. Season and let rest.
2. Wipe out the pan and reheat. Add 1 Tbsp of oil then the slices of eggplant and cook in batches for approximately 5 minutes or until golden and soft, turning once. Whisk together the oil, mirin, sesame and lemon.
3. Cut the pomegranate in half and remove the seeds by either picking out with the point of a knife or turn each half over in your hand and hit the back with a wooden spoon or something heavier, to knock the seeds out.
4. Plate the sliced tuna and eggplant on the greens, then spoon over the dressing and scatter with pomegranate seeds.