Main courses

Baked eggplant with tahini cream and chia and sesame seeds

Name: Baked eggplant with tahini cream and chia and sesame seeds
Prep time: 30 min
Total time: 30 min
Yield: For 2 servings:
Ingredients: 2 eggplants, cut lengthwise; 1 tbs Rapunzel olive oil mild, extra virgin; 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; 1 tbs chia seeds; 1 tbs Rapunzel sesame seeds, unpeeled; 100 g Rapunzel white quinoa

Seraphine Wilhelm

30 Min.

For 2 servings:

Vegan

Info

Perptime 30 Min.

Ingredients

Portions

2 eggplants, cut lengthwise
1 Olive oil mild extra virgin

For the tahini cream:

For serving:

1 tbs chia seeds
1 Sesame not hulled HIH

Recommended side dishes:

100 g Quinoa white oder Buckwheat

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.