Ingredients:
Whole Eggplant
Pomegranate Teriyaki sauce
Salt & Pepper Blend

What to do:
Grill a whole eggplant for 10 minutes on both sides. Once it is burned on both sides, put it in a plastic bag and close (it will be easier to peel it later). After a few minutes, peel the husk with a knife, pour in the Pomegranate Teriyaki sauce on top of the eggplant, sprinkle some Salt & Pepper Blend and serve.

In this recipe:
Pomegranate Teriyaki sauce
Salt & Pepper Blend