3 Eggplant 150 g Chavroux 2 Scallion , sliced 0,5 Pomegranate 1 tbsp Chives , chopped Halve the eggplants. Make incisions in the flesh. Drizzle with olive oil. Season with salt and pepper. Cooked in a preheated oven at 200°C. Allow to cool. Cover the eggplant with the Chavroux. Season with salt and pepper. Garnish with pomegranate, chives and spring onion.