4 people | 30 minutes
What you need
- 3 aubergines
- 100 gr. tomato sauce
- 20 gr. pine nuts
- 200 gr. greek yogurt
- rocket salad
- fennel seeds
- salt & pepper
- extravirgin olive oil
Let’s start by preheating the oven at 180 C°.
Longitudinally cut your aubergines in two parts and lay them on a baking tray.
Draw some cuts on the halfed aubergine with a knife to allow for the ingredients to penetrate deeper.
Season the aubergine halfes with tomatoe sauce, fennel seeds, salt, pepper and extravirgin olive oil.
Bake in the oven for approximately 25 min.
Meanwhile prepare a dish with some rocket leafes and a greek yogurt sauce – yogurt, salt, pepper and extravirgin olive oil.
Grill the pine nuts in a pan for 2-3 minutes to maximise the flavour and set aside.
Once the aubergines are well done place them on the sauce layer.
Sprinkle over the pine nuts and olive oil, and serve with warmed pitta, if you like.