However healthy doesn’t mean boring at all. The last couple of weeks I have been trying to mix things up. The first result: Colourful filled eggplant.
What do you need?
How to make it?
Slice the eggplants in two equal pieces. Remove most of the eggplant flesh with a spoon. Preheat the oven at 220°C.
Sprinkle on your eggplant pieces some olive oil, pepper and salt and cumin. Cover them with foil and put it in the oven for 20 mins.
Cook the garlic and onion and add the chopped eggplant flesh and mined meat.
Add spring onion, mint, lemon juice and coriander to the onion-eggplant-meat mixture. Season according to taste.
When the eggplants are tender, remove them from the oven. Fill the eggplants your created mixture. Afterwards place in back in the oven and let it cook for another 10 minutes. Sprinkling the almonds over it 4 minutes before the eggplants are ready.
Create your yoghurt dressing:
Mix yoghurt with some garlic, coriander and mint. Season your mixture to taste. Add the pomegranate and some lime juice to it to finish the sauce.
Serve the oven baked eggplants garnished with the yoghurtmixture and some extra pomegranate.
Have a lovely meal.