Filter
Reset
Sort ByRelevance
Suzieim1
Puffed aubergines with salsa verde, pomegranate and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC.
-
Prick the aubergines and place them on a baking sheet in the middle of the oven for about 30 minutes. Let the aubergines cool down when they are soft and peel them.
-
Drizzle the slices of baguette with olive oil and toast them for 5-6 minutes on the baking tray in the oven.
-
Puree all the ingredients for the salsa verde, except the olive oil. Add the olive oil in a stream to the salsa until a thick sauce is formed. Season with (sea) salt and pepper.
-
Divide the peeled aubergines over plates and press a little flat. Sprinkle with salt and pepper and brush with the salsa verde.
-
Divide the arugula, feta and pomegranate seeds. Drizzle with the rest of the salsa verde and serve the toasted baguette.
Blogs that might be interesting
-
15 minLunchwarm smoked salmon steaks, watercress, soft butter, mustard, lemon peel, uncut dark floor cloud tower, (freshly ground) four-season pepper,coarse sandwich with salmon and watercress
-
25 minLunchsweet potato, feta, olive oil, mustard, lemon juice, lean bacon, Kale, dried cranberries, pecans, parsley,winter salad with sweet potato and kale
-
20 minLunchlettuce melange land cherry, chilled baby kale, grilled pepper mix, fresh dates, orange pepper dressing,girls love healthy's summer salad
-
20 minLunchhalf-to-half-chopped, ketjapmarinade, peanut butter with pieces of nut, sambal oelek, sweet chilli sauce,Indian meatballs with sweet sauce
Nutrition
665Calories
Sodium0% DV0g
Fat65% DV42g
Protein36% DV18g
Carbs16% DV48g
Fiber0% DV0g
Loved it