Fried eggplant with sesame yogurt

@tinastausdenschoen presents from Levantine cuisine: Fried eggplant with sesame yogurt from the Ceratal® Comfort pan

45 min

Total Time

15 min

Cooking Time

30 min

Preperation Time

Ingredients

4 servings

2	Eggplants
1 tsp	salt
2 tbsp	Tahini
300 g	Greek yogurt
1	One clove of garlic, finely pressed
1/2	Lemon zest and juice
approx. 75 ml	olive oil
2 tbsp	Pomegranate syrup
100 g	colorful cherry tomatoes, finely diced
2 tbsp	toasted sesame seeds
	Salt/Pepper
	2-3 sprigs of mint
	1/2 red onion, cut into thin rings
3-4 tbsp	Pomegranate seeds

Instructions

Step 1 of 3:

Wash the eggplants and cut them lengthwise into slices. Sprinkle with salt and place in a sufficiently large sieve to drain for approx. 30 minutes. In the meantime, mix yogurt with tahini, lemon juice and zest, and garlic, and season with salt and pepper. Wash the salt off the eggplants, carefully pat the slices dry, and score them crosswise with a sharp knife.

Step 2 of 3:

Heat a pan over medium heat with oil to cover the bottom and fry the eggplant slices in portions for approx. 5 minutes on each side until golden brown. Remove and drain on paper towels.

Step 3 of 3:

Spread the yogurt with a little olive oil and sesame on a large platter (or 4 plates). Arrange the eggplant slices on top and drizzle with pomegranate syrup. Distribute the diced tomatoes, mint, and onion rings on top and sprinkle with pomegranate seeds.