Vegan 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
- mint leaves
- tomatoes
- pomegranate seeds
Preparation
Wash the eggplants and cut them in half lengthwise
Score the inside of each eggplant half in a square pattern without cutting through the skin
Mix olive oil, finely chopped garlic, paprika or barbecue spice, salt and pepper to make a marinade
Spread the marinade on the inside of the eggplant halves
Place on a baking tray and bake in a convection oven at 175°C (350°F) for 30 minutes until soft and golden
Serve with bulgur, vegan creme fraiche, green pesto, tomatoes, mint leaves, and pomegranate seeds
