Baked eggplant with tahini cream and chia and sesame seeds

Details

30 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

2 eggplants, cut lengthwise
1 tbs Rapunzel olive oil mild, extra virgin

For the tahini cream:

2 tsp Rapunzel coconut blossom syrup
2 tsp Rapunzel olive oil mild, extra virgin
2 tbs Rapunzel white tahini
2 tbs Rapunzel condimento bianco vinegar
2 tsp yeast flakes, grain basis
1 pinch Rapunzel sea salt, Atlantic

For serving:

1 tbs chia seeds
1 tbs Rapunzel sesame seeds, unpeeled

Recommended side dishes:

100 g Rapunzel white quinoa
or 100 g Rapunzel buck wheat

Details

30 min

vegan

Seraphine
(BerlinKitchen)

Baked eggplant with tahini cream and chia and sesame seeds

Method

Preheat oven to 390 °F (200°C). Line a baking sheet with parchment paper.

Lay eggplants out on baking tray and sprinkle the cut halves with olive oil. Bake in the oven for 25 minutes.

In a small baking pan toast chia and sesame seeds for 2-3 minutes. Mix tahini, olive oil, coconut blossom syrup and vinegar in a small bowl together. Add yeast flakes and salt and mix again. Spread tahini paste on the cut eggplants and sprinkle with chia and sesame seeds.

If available, roast for a couple of minutes on a grill for extra flavor. Serve hot with quinoa or buck wheat as side dishes.