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.
On the inside cut the eggplant meat in squares.
Mix oil, finely chopped garlic, paprika or barbecue spice, salt and pepper into a marinade.
Spread 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.
