Ingredients
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2 eggplants
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3/4 tsp fresh oregano (leaves only)
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8 tbsp olive oil
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2 juicing oranges
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2 tbsp capers
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1/4 cup chives
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1/4 cup salted pecans
Steps
1
Preheat the oven to 400°F.
2
Halve the eggplants lengthwise and cut the flesh crosswise without damaging the skin.
3
Put the eggplants in the oven dish, the cut part facing up.
4
Press the oregano leaves into the flesh. Sprinkle with a little salt and drizzle each half with 1 tbsp olive oil. Bake in the oven for approx. 45 min.
5
Squeeze the oranges. Boil the juice in a saucepan and reduce it to half.
6
Mix the juice with the rest of the oil and the capers. Add pepper and, if desired, salt to taste. Let the dressing cool down.
7
Finely cut the chives and coarsely chop the pecans.
8
Serve the eggplants on a dish and drizzle with the dressing. Sprinkle the nuts and the chives.
