Roasted eggplant salad with tahini

Ingredients for 4 servings:

• 1 large eggplant(s)
• 70 g tahini
• 2 tsp pomegranate syrup
• 1 tbsp lemon juice
• 1 garlic clove(s), crushed
• 3 tbsp parsley, chopped
• 3 mini cucumbers
• 90 g cherry tomatoes
• ½ pomegranate, seeds removed
• e.g. salt and pepper
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, vegetarian, easy to prepare

Roast the eggplant in the oven at 225°C (top/bottom heat) for approximately 10-15 minutes. Remove and let cool. Once the eggplant is cool enough to handle, scoop out the flesh with a spoon (avoid any burnt bits) and let it drain in a sieve for at least 30 minutes. Roughly chop the flesh and place it in a medium-sized bowl. Mix 60 ml of water with tahini, syrup, lemon juice, garlic, parsley, salt, and pepper. Season to taste, adding more seasoning if necessary. Quarter the mini cucumbers lengthwise and then cut into approximately 1 cm thick pieces. Halve the cherry tomatoes. Mix both with the eggplant and fold in the dressing. Let it marinate well. Serve on a large platter and garnish with pomegranate seeds. Drizzle with a little oil. This recipe is suitable as a starter or as a side dish to fish or meat. Instead of parsley, you can also use coriander leaves, which gives the dish an even more exotic taste.