Cut the eggplant into slices and sprinkle with salt. Cover with household foil and let stand for a minimum of 15 minutes so that the moisture pulls out.
Lentil Burger with spinach-eggplant salad and pomegranate dressing
Put the spinach or baby kales in a plastic bag and add the dressing. Mix the dressing through the spinach. Spread the spinach on four plates and add the grilled eggplant slices.
In the meantime, make a dressing of the dressing ingredients (olive oil, pomegranate molasses and mustard)
Dab the eggplant slices dry with kitchen paper and brush them with vegetable oil. Grill the eggplant slices on both sides
Prepare the Garden Gourmet lentil burgers according to the instructions on the package.
Garnish the salad with the chopped mint and the pomegranate seeds. Add the goat's cheese if desired. Serve the salad with lentil burger.