Ingredients: 3 eggplants (medium), 2 teaspoons of cumin seeds, 4 cloves of garlic, 4 tablespoons of olive oil, lemon juice, 2 pomegranates, 200 g Greek joghurt, 225 gr flour, 1 teaspoon of baking powder, 2 eggs, 3 dl carne milk or butter milk, butter, chervil sprig
Mash the garlic cloves in a mortar and pestle with some salt. Then add a teaspoon of cumin seeds and crush into a paste. Slice the eggplant in half lengthwise. Spread the mashed garlic on both of the cut sides and then press together. Wrap the eggplant in foil and place in a 200ºC oven for an hour, after take out and let to cool.
When the eggplant had cooled, scrape the flesh out with a spoon and place in a saucepan with a little olive oil. Simmer for about 5 minutes then let to cool. Stir a teaspoon of pomegranate molasses, a tablespoon of yoghurt and salt and pepper in. The caviar is ready.
Prepare the pancakes by beating together 225 g self-raising flour and a teaspoon of baking powder with 2 beaten eggs, 250 ml buttermilk and a tablespoon of chopped chervil. When the mixture is smooth cook on a griddle about a heaped teaspoon at a time. Flipp the pancakes over as soon as bubbles appeared to cook the other side.
To serve spoon a teaspoon of the caviar on each pancake with another teaspoon of pomegranate seed mixed with a little yoghurt. Add some more pomegranate seeds on top with a sprig of chervil.