🍽️Portion for 2 persons – side dish
Ingredients
- 1 small aubergine
- Pomegranate seeds
- A handful of pistachio nuts
- Dill
- Thyme
- Lemon juice
- Extra virgin olive oil
- Baking tray
- Oven
- Aluminium foil
Recipe
- Preheat the oven to 180 degrees.
- Slice and salt the aubergine. Leave them for 20 minutes and pat them dry.
- Drizzle the aubergine with olive/sunflower oil and place them on a baking tray. Cover them with aluminium foil for the first 15 minutes in the oven. Then bake them until done: this will take about 15-30 more minutes depending on the thickness of the slices.
- The baked aubergine will later be drizzled with dill oil. To do this, mix the lemon juice, (finely chopped) dill, thyme and pepper with the oil to taste. Let this infuse as long as possible. Keep tasting to see if the flavour develops to your liking.
- Finely chop and roast the pistachio. You can also use the residual heat of the oven for this.
- Clean the pomegranate seeds.
- Serve the aubergine slices with a generous amount of oil. Sprinkle with the pistachio and pomegranate. Top with fresh dill if desired.
Photo by Tijana Drndarski via Pexels