Eggplant Spread

Ingredients

• 3 eggplants
• 2 cloves garlic
• 2 tbsp Soy sauce
• 2 tbsp sesame oil
• 1 tbsp red curry paste
• 0.5 pomegranate
• 0.5 bunch Parsley
• 0.5 Organic lemon
• 3 tbsp Greek yogurt
• 2 tbsp tahini (sesame paste)
• 1 tsp ground cumin
• Salt
• Pepper
• 0.5 tsp sweet paprika

Instructions

1. 1.

   Clean, wash and dry the eggplants. Prick two of them with a fork and bake on parchment paper at 200 °C (180 °C fan; gas: level 3) for 30–35 minutes.

2. 2.

   Meanwhile cut the remaining eggplant into ~2 cm cubes and sauté in a hot pan without oil over medium heat for about 5 minutes. Peel and finely chop garlic. Stir in soy sauce, sesame oil and curry paste, then pour the mixture over the cooked eggplant. Mix well and set aside.

3. 3.

   Separate pomegranate seeds from the shell by cutting a wedge at the base, holding the fruit over a bowl and gently cracking it to release most seeds; remove any light membranes. Wash, dry and finely chop parsley. Rinse lemon hot, pat dry, grate zest, halve and squeeze juice.

4. 4.

   Take baked eggplants out of the oven, let cool briefly, then cut in half and scrape the flesh from the shells with a spoon. In a bowl whisk yogurt, tahini, lemon juice and cumin; add the eggplant flesh and season with salt and pepper.

5. 5.

   Serve the spread on a plate, arrange the sautéed eggplant cubes on top, and garnish with pomegranate seeds, lemon zest, paprika and parsley.