20 g Kräuter, z.B. Pfefferminze oder glattblättrige Petersilie
Instructions
Preheat the oven to 180°C top/bottom heat. Slice the eggplants lengthwise into slices about 5mm thick. Brush with oil and place on a baking sheet lined with parchment paper. Season with herb salt. Bake the eggplants in the oven for about 25 minutes until golden brown. Sprinkle pine nuts on the baking sheet 5 minutes before the end of the baking time and bake together.
Meanwhile, mix yogurt with curry, lemon juice, and a little salt. Spread flat on a plate. Remove the eggplants from the oven, still warm, arrange them on the yogurt with pine nuts, pomegranate seeds, and herbs. Serve with flatbread.