Baked Eggplants with Bulgur and Pesto
Ingredients
- 2 eggplants
- 4 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon paprika or barbecue spice
- Salt and pepper
Toppings
- bulgur
- vegan creme fraiche
- green pesto
- tomatoes
- pomegranate seeds
Preparation
Wash and cut the eggplants, then score the flesh in squares
Mix oil, finely chopped garlic, paprika or barbecue spice, salt and pepper into a marinade
Spread the marinade on the inside of the eggplants
Place on a baking tray and bake for 30 minutes at 175°C (350°F) with hot air until soft and golden
Serve with bulgur, vegan creme fraiche, green pesto, tomatoes and pomegranate seeds
