Fried eggplant with sesame yogurt
@tinastausdenschoen presents from Levantine cuisine: Fried eggplant with sesame yogurt from the Ceratal® Comfort Frying Pan
45 min
Total Time
15 min
Cooking Time
30 min
Preperation Time
Ingredients
| 2 | Auberginen |
| 1 TL | Salz |
| 2 EL | Tahini |
| 300 g | griechischer Joghurt |
| 1 | Knoblauchzehe, fein gepresst |
| 1/2 | Zitrone Abrieb und Saft |
| ca, 75 ml | Olivenöl |
| 2 EL | Granatapfelsirup |
| 100 g | bunte Kirschtomaten, fein gewürfelt |
| 2 EL | gerösteter Sesam |
| Salz/Pfeffer | |
| 2-3 | Zweige Minze |
| 1/2 | rote Zwiebel in feinen Ringen |
| 3-4 EL | Granatapfelkerne |
Instructions
Step 1 of 3:
Wash the aubergines and cut them lengthwise into slices. Sprinkle with the salt, place in a large enough sieve, and leave to drain for about 30 minutes. Meanwhile, mix the yoghurt with tahini, lemon juice and zest, and garlic, then season with salt and pepper. Rinse the salt off the aubergines, gently pat the slices dry, and score them in a criss-cross pattern with a sharp knife.
Step 2 of 3:
Heat oil in a Frying Pan over medium heat to about 1 cm deep and fry the aubergine slices in batches for about 5 minutes on each side until golden brown. Remove and drain on kitchen paper.
Step 3 of 3:
Spread the yoghurt with a little olive oil and sesame seeds over a large platter (or 4 plates). Arrange the aubergine slices on top and drizzle with the pomegranate syrup. Scatter over the diced tomatoes, mint, and onion rings, and sprinkle with pomegranate seeds.
