Oriental Eggplant from the Oven

Ingredients

• 2 Eggplants
• 4 Apricots
• 4 tbsp olive oil
• Salt
• 1 tsp ground cumin
• Pepper
• 3 tbsp pine nuts (15 g each)
• 0.5 bunch mixed herbs (10 g; basil, mint)
• 1 Spring onion
• 100 g sour cream (10% fat)

Instructions

1. 1.

   Clean and wash the eggplants, cut them lengthwise in half and place them in a baking dish or on a baking sheet, cutting the surfaces into diagonal diamond shapes without cutting through. Wash the apricots, halve them, remove pits and add the fruit to the eggplants.

2. 2.

   Season 3 tbsp olive oil with salt, cumin and pepper. Brush the apricot and eggplant halves with this mixture. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 20 minutes; if desired, turn on the grill for an additional 1–2 minutes.

3. 3.

   Meanwhile roast the pine nuts in a hot pan without oil over medium heat for 3 minutes. Wash and dry the herbs and spring onion, then roughly chop or slice into rings. Mix the sour cream with the remaining oil and season with salt and pepper.

4. 4.

   Sprinkle the eggplants and apricots with the pine nuts and herbs. Drizzle the dish with a little dip and serve the remaining dip on the side.