Halve the aubergines lengthwise and make 6 diagonal incisions into each half. Scatter with salt and drizzle with oil.
Bake: for 40-50 mins. in the centre of an oven preheated to 180 °C (convection).
Boil the pears in the boiling water for approx. 15 mins. until soft, drain. In a food processor, finely puree the pears and all the ingredients up to and including the yoghurt, season.
Broccoli & kohlrabi rice
In a food processor, very finely chop the broccoli and kohlrabi (to the size of grains of rice), place in a frying pan. Add the sesame seeds, salt and pepper. Fry everything over a medium heat for approx. 10 mins., stirring constantly, until the vegetables are cooked.
Serve & garnish
Divide the pear sauce between 2 plates, arrange the baked aubergines on the sauce, then top the aubergines with the broccoli & kohlrabi rice. Mix the lamb's lettuce with the lime juice and add to the dish with the spring onions, drizzle with a little maple syrup and serve at once.