Oriental Eggplant Purée on Flatbread

Ingredients

• 2 cloves garlic
• 5 tbsp olive oil
• 4 medium eggplants
• Salt
• Pepper
• 1 dried red chili pepper
• 0.5 bunch Parsley
• 300 g Turkish flatbread (half a Turkish flatbread)
• 1 lemon
• 1 tsp cumin
• 1 tsp cinnamon
• a pinch whole-grain sugar
• 2 tbsp tahini
• 150 g Yogurt (3.5% fat)
• 75 ml mineral water
• 2 tbsp sesame seeds

Instructions

1. 1.

   Peel the garlic, roughly chop and blend with 2 tbsp olive oil.

2. 2.

   Halve the eggplants lengthwise, lightly score the flesh with a knife tip, brush with the garlic oil, and season with salt and pepper. Place the halves cut-side up on a baking sheet and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for 20–30 minutes.

3. 3.

   Pit the chili pepper and finely crumble it. Rinse the parsley, shake dry, pluck leaves and chop. Slice the bread into long thin pieces and brush with a little olive oil.

4. 4.

   Remove the eggplants from the oven. Bake the bread in the hot oven on a wire rack for about 7 minutes until golden brown. Scoop the eggplant flesh out of the shells with a spoon, let it cool slightly, then finely chop. Squeeze the lemon.

5. 5.

   Mix the chopped eggplant flesh with some lemon juice, parsley, chili, salt, pepper, cumin, cinnamon, a pinch whole-grain sugar and the remaining olive oil.

6. 6.

   Whisk together tahini, yogurt and mineral water; season with lemon juice, salt and pepper to taste.

7. 7.

   Toast the sesame seeds in a dry pan until fragrant.

8. 8.

   Spoon about 1 tbsp of eggplant purée onto each end of a bread slice, sprinkle with sesame, arrange on a plate and drizzle with the tahini sauce. Serve immediately, otherwise the bread will become soggy.