Iceberg Lettuce Salad with Eggplant Purée and Bread Topping

Ingredients

• 1 eggplant
• 1 small iceberg lettuce (300 g)
• 8 radishes
• 1 bunch chives (20 g)
• 2 Avocados
• 1 lemon (juice)
• 80 g sourdough whole‑grain bread
• 30 g pumpkin seeds (2 tbsp)
• 30 g Sunflower seeds (2 tbsp)
• 45 g almond kernels (3 tbsp)
• Salt
• Cayenne pepper
• 1 Garlic clove
• 3 tsp tahini (15 g; sesame paste)
• Pepper

Instructions

1. 1.

   Clean and wash the eggplant, then poke it several times around with a fork. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 30 minutes until soft.

2. 2.

   Meanwhile, clean the iceberg lettuce, separate into leaves, wash, dry, and tear into bite‑sized pieces. Clean the radishes, wash, and slice thinly. Wash the chives, pat dry, and cut into small rings. Halve the avocados, remove pits, scoop out the flesh, cut into narrow strips, and drizzle with half a lemon’s juice.

3. 3.

   Remove the eggplant from the oven and let it cool slightly. Reduce the oven temperature to 180 °C (convection 160 °C; gas: level 2–3). Cut the bread into small cubes and spread on a parchment‑lined tray with seeds, sprinkle salt and 1–2 pinches of cayenne pepper, then roast in the oven for 10–15 minutes. Remove, roughly chop, and let cool.

4. 4.

   For the purée, halve the eggplant, loosen the flesh from the skin with a spoon, and transfer to a blender. Peel and roughly chop the garlic, add it with tahini, remaining lemon juice, and 2–3 tbsp water. Blend until smooth, then season the purée with salt and pepper.

5. 5.

   Arrange the iceberg lettuce, radishes, and avocado strips on four plates. Spoon the eggplant purée over the salad, top with the bread cubes and chives, and serve.