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🍽️ Orientalic Oven Aubergines with Apricots

248 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 4 apricots
• 4 tbsp olive oil
• salt
• 1 pinch ground cumin
• pepper
• 3 tbsp pine nuts (à 15 g)
• 0.5 bunch mixed herbs (10 g; basil, mint)
• 1 spring onion
• 100 g sour cream (10 % fat)

Instructions

1. 1. Wash the aubergines thoroughly.
2. 2. Cut the aubergines in half lengthwise.
3. 3. Place the aubergine halves in a baking dish or on a baking sheet.
4. 4. Cut diamond shapes into the cut surfaces of the aubergines.
5. 5. Be careful not to cut all the way through the aubergines.
6. 6. Wash the apricots.
7. 7. Cut the apricots in half.
8. 8. Remove the stones from the apricot halves.
9. 9. Place the apricots next to the aubergines.
10. 10. Mix three tablespoons of olive oil with salt, cumin, and pepper.
11. 11. Brush the apricots and aubergine halves with the oil mixture.
12. 12. Preheat the oven to 200 degrees Celsius conventional heat.
13. 13. Bake the dish in the oven for about 20 minutes.
14. 14. Turn on the grill for 1 to 2 minutes at the end to achieve a slight browning.
15. 15. Toast the pine nuts in a hot pan without additional fat over medium heat for 3 minutes.
16. 16. Wash the herbs and spring onions.
17. 17. Shake the herbs and spring onions dry.
18. 18. Chop the herbs roughly.
19. 19. Cut the spring onions into rings.
20. 20. Stir the sour cream with the remaining oil until smooth.
21. 21. Season the sour cream mixture with salt and pepper.
22. 22. Sprinkle the aubergines and apricots with the toasted pine nuts.
23. 23. Sprinkle the aubergines and apricots with the fresh herbs.
24. 24. Drizzle the finished aubergine with some of the sour cream mixture.
25. 25. Serve the remaining dip separately on the plate.

Nutrition per serving

• kcal: 248
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 10 g