aubergines, fresh tomato sauce, mozzarella, fresh Goji, pistachio nuts, oil, salt,pepper, oregano, 1 garlic clove.
Preheat the oven to 220 degrees. Meanwhile, wash and slice the aubergines. Pour the oil in a bowl with a clove of garlic cut in half. Add salt, pepper and oregano. Mix well and brush the aubergines slices on both sides. Arrange the aubergines on a baking sheet covered with baking paper and bake for 15 min. Cut the mozzarella into cubes and pounded pistachio nuts coarsely. After cooking, remove the aubergines, place the chopped tomatoes and mozzarella on top and bake again. When mozzarella starts to melt, sprinkle the aubergines with fresh GOJI berries, pistachio nuts and a sprig of GOJI shoots. This dish can be eaten either hot or cold. Enjoy!