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, scoring 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.
