Fresh and sour taste experience with yogurt
150 g the new kimchi
2 tablespoons pine nuts
2 tablespoons pomegranate seeds
100 g oat yogurt
This is how we proceed
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!