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🍽️ Orientalic Eggplant Puree on Flatbread

443 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 5 tbsp olive oil
• 4 medium-sized eggplants
• salt
• pepper
• 1 dried, red chili pepper
• 0.5 bunch parsley
• 300 g Turkish flatbread (0.5 Turkish flatbread)
• 1 lemon
• 1 tsp cumin
• 1 tsp cinnamon
• 1 pinch raw cane sugar
• 2 tbsp tahini
• 150 g yogurt (3.5% fat)
• 75 ml mineral water
• 2 tbsp sesame seeds

Instructions

1. 1. Peel the garlic.
2. 2. Roughly chop the garlic.
3. 3. Puree the garlic with two tablespoons of olive oil.
4. 4. Cut the eggplants in half lengthwise.
5. 5. Lightly score the flesh of the eggplants with the tip of a knife.
6. 6. Brush the eggplants with the garlic-oil mixture.
7. 7. Season the eggplants with salt and pepper.
8. 8. Place the eggplant halves cut-side up on a baking sheet.
9. 9. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
10. 10. Bake the eggplants in the oven for 20 to 30 minutes.
11. 11. Remove the seeds from the chili pepper.
12. 12. Crumble the chili pepper finely.
13. 13. Rinse the parsley.
14. 14. Shake the parsley dry.
15. 15. Pluck the parsley leaves off the stems.
16. 16. Chop the parsley leaves.
17. 17. Cut the bread into long, thin slices.
18. 18. Brush the bread slices with a little olive oil.
19. 19. Remove the eggplants from the oven.
20. 20. Place the bread on the wire rack in the hot oven.
21. 21. Bake the bread for about 7 minutes until golden brown.
22. 22. Scoop the eggplant flesh out of the skins with a spoon.
23. 23. Let the eggplant flesh cool down a bit.
24. 24. Finely chop the eggplant flesh.
25. 25. Squeeze the lemon.
26. 26. Mix the eggplant flesh with a little lemon juice.
27. 27. Add the chopped parsley to the eggplant flesh.
28. 28. Add the crumbled chili to the eggplant flesh.
29. 29. Season the mixture with salt and pepper.
30. 30. Add cumin to the mixture.
31. 31. Add cinnamon to the mixture.
32. 32. Add a pinch of raw cane sugar to the mixture.
33. 33. Add the remaining olive oil to the mixture.
34. 34. Whisk together tahini, yogurt, and mineral water.
35. 35. Season the sauce with lemon juice, salt, and pepper.
36. 36. Toast the sesame seeds in a pan without fat.
37. 37. Place about one tablespoon of eggplant puree on the end of each bread slice.
38. 38. Sprinkle the puree with toasted sesame seeds.
39. 39. Place the topped bread slices on a plate.
40. 40. Drizzle the slices with the tahini sauce.
41. 41. Serve the eggplant puree immediately so the bread does not get soggy.

Nutrition per serving

• kcal: 443
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 49 g