Eggplant carpaccio with tahini sauce

Name: Eggplant carpaccio with tahini sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 2 eggplants; 2 tbsp olive oil; salt; pepper; 40 g tahini (2 tbsp); 20 ml lemon juice (1 ½ tbsp); 10 ml water (2 tsp); 1 tbsp honey; 1 tbsp olive oil; 50 g feta; 30 g pomegranate; 1 tbsp mint; 1 tbsp olive oil

Servings

Preperation

10 minutes

Cooking

20 minutes

Waiting

–

For the eggplant

2 eggplants 2 tbsp olive oil salt pepper

For the tahini sauce

40 g tahini (2 tbsp) 20 ml lemon juice (1 ½ tbsp) 10 ml water (2 tsp) 1 tbsp honey 1 tbsp olive oil

For serving

50 g feta 30 g pomegranate 1 tbsp mint 1 tbsp olive oil

For the eggplant, preheat the oven to 200°C. Slice the eggplants very thinly and spread them on a baking tray. Add olive oil, salt and pepper and bake for 20 minutes until softened and lightly colored.

For the tahini sauce, blend the tahini, lemon juice, water, honey and olive oil until creamy.

For serving, arrange the baked eggplant slices on a plate, spoon the tahini sauce over and sprinkle with feta, pomegranate and mint. Finish with a little olive oil.