Fresh and sour taste experience with yogurt
Ingredients
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1 eggplant
150 g the new kimchi
2 tablespoons pine nuts
2 tablespoons pomegranate seeds
100 g oat yogurt
fresh mint
This is how we proceed
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To begin, wash the eggplant with water, cut in half lengthwise and sprinkle with salt. After waiting for about 10 minutes, wipe both halves with a kitchen towel and score them crosswise with a sharp knife. Brush some olive oil over it and put it into the preheated oven (approx. 180 degrees).
Then cook the eggplant for about 40-60 minutes until it gets the desired brownness.
The pine nuts should be fried in a coated pan, without oil, for a few seconds, but be careful - they burn very quickly!
And already all the preparations are made and it can be served. For this, we give 1-2 tablespoons of oat yogurt, salt & pepper and the pine nuts and as a topping our "the new kimchi" and fresh pomegranate seeds - here's our tip: tap the pomegranate carefully before it goes to open, so the seeds are easier to release from the shell.
Serve with fresh mint and enjoy!
