6 Servings

10 min Prep
​30 min Baking

Easy

​Ingredients
​​3 eggplants
12 tomatoes (can be peeled if desired)
3 tbsp. olive oil
Fresh thyme
1 onion
1 garlic clove
2 tbsp. pine nuts or pumpkin seeds
Fresh basil
 
Preheat oven to 400 degrees F.
Wash the eggplants and cut them in half. Brush each half with olive oil. Season to taste with salt, pepper and thyme.
Place them skin side down on a parchment-lined baking sheet and into the oven for approximately 3o mins.

In the meantime:
Finely chop onion and garlic. Heat one tbsp. olive oil in a frying pan and add the onion. When the onion is soft, add garlic and cook one more minute.
Chop the tomatoes into cubes and add them to the pan.
Cook until tomatoes are almost dry.
​
Remove the eggplants from the oven. Spread the tomato compote on the eggplants.
Sprinkle the pine nuts or pumpkin seeds onto the eggplants (heat the nuts or seeds in a frying pan in you like them crunchy). 
Add basil just before serving. ​

​"I love this side dish recipe! It is easy, healthy and delicious. It is always a hit whenever I make it!  It goes perfectly with grilled meat.
You can also serve it for brunch with an egg on top!​" ~ Nathalie