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Baked Aubergine with Vegan Crème Fraîche & Sweet Carrot Fries
50 minServes 2Nutri-Score B€€
B
50 min
50 minBaked Aubergine with Vegan Crème Fraîche & Sweet Carrot Fries
what you need
Ingredients
aubergine (halved lengthways)Produce1 piece
olive oilPantry60 ml
garlic (chopped)Produce1 piece
paprikaSpices5 g
saltSpices2 g
black pepperSpices1 g
carrots (cut into fries)Produce500 g
cornstarchPantry8 g- oilPantry30 ml
cayenne powderSpices1 g- saltSpices10 g
- black pepperSpices2 g
- paprika powderSpices4 g
- onion powderSpices4 g
garlic powderSpices1 g
vegan crème fraîcheFresh100 g- green pestoPantry40 g
tomatoesProduce2 pieces- pomegranate seedsProduce50 g
bulgur (cooked)Grains150 g
per serving
Nutrition
574kcal
- Carbs
- 65 g
- Proteins
- 11 g
- Fat
- 30 g
what you’ll use
Tools
Air fryer
Mixing bowl
step by step
Method
- Step 1
Prepare the aubergine
- Halve the aubergine and score the flesh in squares.
- Mix the olive oil, chopped garlic, paprika, salt and pepper into a marinade.
- Spread the marinade over the cut side of the aubergines.
- Step 2
Air fry the aubergine
- Place in the air fryer and cook until soft and golden.
- Step 3
Coat the carrot fries
- Cut the carrots into fries.
- Mix with the cornstarch, oil, cayenne, salt, black pepper, paprika, onion powder and garlic powder until evenly coated.
- Step 4
Air fry the carrot fries
- Cook in the air fryer at 200 °C, shaking halfway.
- Step 5
Serve
- Serve the aubergine with bulgur, vegan crème fraîche, green pesto, tomatoes and pomegranate seeds.
- Serve the carrot fries alongside.