Puffed aubergines with salsa verde, pomegranate and feta

Name: puffed aubergines with salsa verde, pomegranate and feta
Total time: 45 min
Yield: 4
Ingredients: 4 eggplant; 1 baguette; olive oil; 75 gram arugula; 200 gram feta; 100 gram pomegranate seed; 100 gram pine nuts; 25 gram flat leaf parsley for the salsa; 25 gram basil for the salsa; 25 gram fresh mint for the salsa; 1 clove garlic for the salsa; 0.5 Red pepper for the salsa; 2 anchovy fillet for the salsa; 1 teaspoon mustard for the salsa; 1 tablespoon White wine vinegar for the salsa; 1 tablespoon lemon juice for the salsa; 8 tablespoon olive oil for the salsa

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.