Baked eggplants Topped with bulgur, green pesto, creme fraiche, mint leaves, tom…

Baked eggplants Topped with bulgur, green pesto, creme fraiche, mint leaves, tomatoes and pomegranate seeds ๐Ÿ†
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Get recipe by micadeli_ below ๐Ÿฅฐ
* 2 x eggplants
* 4 tablespoons of olive oil
* 1 cloves of garlic
* 1 teaspoon paprika or barbecue spice
* Salt and pepper
Wash and cut the eggplants. On the inside cut the โ€œeggplant meatโ€ in squares. Mix oil, finely chopped garlic, paprika or barbecue spice, salt and pepper into a marinade. Spread on the inside of the eggplants. Place on a baking tray and bake for 30 mins at 175c (350f) hot air until soft and golden. Serve with bulgur, vegan creme fraiche, green pesto, tomatoes and pomegranate seeds.
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24 thoughts on “Baked eggplants Topped with bulgur, green pesto, creme fraiche, mint leaves, tom…”

  1. Me encanta la berenjena rellena, pero yo lo rellenaria de otras cosas….๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹โค๏ธโค๏ธโค๏ธโค๏ธ

  2. Very good recipe, I’ll try it๐Ÿ‘ฉโ€๐ŸณI have cooked the eggplants this week, take a look to my recipe, I am sure you will like itโ˜บ๏ธ

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