Baked Eggplants with Pesto and Bulgur
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.
Cut the inside of the eggplants into squares.
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 eggplants.
Place the eggplants 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.
