John Myers
Ingredients for 2 servings:
- 1 m.-sized eggplant(s), cut into 0.5 cm thick slices
- 1 pack of mild sheep’s cheese, approx. 200 g
- ½ bunch flat-leaf parsley
- 1 clove(s) garlic
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp sesame paste
- 2 tbsp soy sauce
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
Orient meets jacket potato
Arrange the eggplant slices on a chopping board and season with salt. If small drops form, dab them off with a paper towel. Fry the eggplant slices in plenty of hot olive oil on both sides, allow them to brown slightly, then place them on a paper towel or pat them dry. You can also place them straight into a tall mug, depending on how much oil you like. Blend with the feta cheese, lemon juice, chopped parsley, and the remaining ingredients. Finally, season the cream with lemon juice, sesame paste, and, if desired, soy sauce. Serve with boiled or fried potatoes. Leftovers can be used as a spread within two days. I got the recipe from a German-Iranian friend.
Facebook Comments