Eggplant Salad with Sesame Seeds and Fresh Mint

Cut the aubergines lengthways into thin strips. Quarter and core the pointed peppers and place with the skin side up on a baking sheet lined with baking paper. Mix a mixture of oil and salt in a small wrench and brush the aubergines thoroughly with it. Put the baking sheet in the oven for about 20 minutes at 180 ° C, roast the peppers under the grill until the skin turns black and blisters. Put the bell pepper in a bowl and cover with a plate, let it steam for 10 minutes, peel off the skin. Then cut the aubergines into strips approx. 2 cm thick.

Toast the sesame seeds in a pan without oil. When the sesame seeds are golden brown, turn off the stove and set the sesame seeds aside.

For the dressing, cut approx. 70 g of the pulp of a watermelon into pieces and mix with olive oil, salt and pepper in a bowl. Rub the zest of half a lemon. Then squeeze half a lemon. Add the juice to the bowl for the dressing as well. Add salt and pepper and puree everything finely.

For the salad, place the aubergines and pepper quarters in a salad bowl. Pluck the mint from the stalk and chop finely. Add to the bowl with the lemon zest. Mix all ingredients thoroughly, pour the dressing over the salad before serving and add the toasted sesame seeds.