Marinated Eggplants with Green Beans and Feta

Ingredients

• 1 tbsp mustard seeds
• 5 garlic cloves
• 20 g ginger root
• 2 red chili peppers
• 5 tbsp Rapeseed Oil
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 2 tbsp raw cane sugar (20 g each)
• 50 ml wine vinegar
• Salt
• Pepper
• 1 kg eggplants
• 500 g green beans
• 2 Spring Onions
• 2 stems cilantro
• 2 stems Mint
• 100 g feta cheese (45% fat in whole milk)

Instructions

1. 1.

   Crush mustard seeds finely in a mortar. Peel and finely dice garlic and ginger. Halve the chili pepper lengthwise, deseed, wash, and chop.

2. 2.

   Heat 2 tbsp rapeseed oil in a pan. Add mustard, garlic, ginger, and chili; stir over low heat for 5–6 minutes until lightly browned.

3. 3.

   Add spices, sugar, and vinegar; simmer for 6–7 minutes until reduced. Set aside to cool. Season with salt and pepper.

4. 4.

   Meanwhile, clean, wash, and slice eggplants. Trim green beans, wash, and blanch in boiling water for about 7 minutes until al dente. Shock in ice water and drain.

5. 5.

   Heat remaining oil in a large pan. Fry eggplant slices on both sides over medium heat for 5–8 minutes. Drain on paper towels and toss with green beans and the vinegar mixture; let rest for 10 minutes.

6. 6.

   While resting, clean spring onions, wash, slice into thin strips, and briefly shock in ice water until they curl, then drain. Wash herbs, pat dry, pluck leaves, and sprinkle over the vegetables. Crumble feta on top and serve.