There are actually people who don't like eggplants . We're definitely not one of them! Our love goes so far that we'd recommend everyone grow this purple vegetable in their garden or on their balcony. Eggplant combined with fresh herbs is simply divine; this dish proves it: eggplant bruschetta with mint yogurt, herb oil, and pomegranate. Sounds like... mmm. Here's the recipe from KptnCook for you to try. Enjoy!

You need these ingredients (2 people):

All the ingredients ready? Then let's get started!

1. Preheat oven to 200°C.
2. Wash the eggplant and cut into approximately 5 mm thick slices. Place on a baking sheet lined with baking paper, drizzle with oil, season with salt and pepper, and bake for 15-20 minutes.
3. Wash the parsley and mint , shake dry and chop finely.
4. Combine the mint with the plant-based yogurt. Season with salt and pepper, stir, and set aside.
5. Peel the garlic and chop finely.
6. For the herb oil, combine olive oil, white wine vinegar, parsley , and garlic. Season with salt and pepper.
7. Halve the pomegranate, then break it into pieces and remove the seeds.
8. Cut the bread into slices and toast in a toaster or pan.
9. Spread the bread slices with mint yogurt, top with eggplant slices, and drizzle with herb oil. Sprinkle with pomegranate seeds and sesame seeds and serve.

Suitable seeds for this recipe

...can be found right here in the Saatgeschwister shop . Along with eggplant and fresh mint, fresh parsley makes this dish a truly delicious treat!

Mint Cinderella is spicy and refreshing