Marinated eggplant with cashew herb cream and cucumber salad

Ingredients for 2 servings:

• 2 small eggplants
• 4 tomatoes
• 1 cucumber(s)
• 100 g cashew nuts
• 100 g quince jelly
• 1 tsp, heaped paprika powder, hot
• 2 tsp Ras el Hanout
• 3 garlic cloves
• 4 tbsp oil
• 1 organic lemon(s)
• 1 bunch parsley, flat
• 3 tbsp chives
• 1 sprig of basil
• 1 sprig peppermint
• 1 tbsp honey
• 6 tbsp water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

low-fat, low-carb – but very tasty

Rinse the eggplants thoroughly, dry them, and halve them. Then score the cut surfaces crosswise, season with salt, and let them soak for 15 minutes. In the meantime, prepare the marinade. Peel 2 garlic cloves and dice very finely. Halve the lemon and squeeze the juice from one half. Thoroughly mix the quince jelly, diced garlic, juice of half a lemon, paprika, 1 teaspoon of ras el hanout, and 2 tablespoons of oil. After 15 minutes, pat the cut surfaces of the eggplants dry and brush generously with the marinade. Wash the tomatoes and halve them crosswise. Brush the cut surfaces with the marinade. Let it soak for 5 minutes. Preheat the oven to 180°C (fan/circulating air) and line a baking tray with baking paper. Spread the remaining marinade over the tomatoes and eggplants and place them cut-side down on the baking tray. Place everything in the oven for about 25 minutes. Wash the cucumber thoroughly, remove the ends, and halve the cucumber lengthwise. Scrape out the seeds with a teaspoon. Use a vegetable peeler to cut the cucumber lengthwise into thin strips. Season with salt and set aside for 10 minutes. In the meantime, prepare the dressing. Squeeze the second lemon half. Pick the leaves from 2-3 parsley stalks and chop finely. Mix the lemon juice, parsley, chives, honey, and 1 tablespoon of oil. Pour the dressing over the cucumbers and fold in. Pick the leaves from the remaining parsley stalks, the basil, and the peppermint and roughly chop them. Peel and finely chop the third garlic clove. Place the cashews, herbs, garlic, 1 teaspoon of Ras el Hanout, 6 tablespoons of water, and 1 tablespoon of oil in a tall container and puree with an immersion blender until smooth. Arrange the eggplants and tomatoes on plates and serve with the cucumber salad and cashew cream.