Baked Eggplants with Pesto and Toppings
Ingredients
- 2 eggplants
- 4 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon paprika or barbecue spice
- Salt and pepper
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 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.
