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Tahini
Spelt Bread with Grilled Eggplant, Cilantro & Tahini Sauce
Ingredients
- 4 slices of spelt bread
- 2 ripe tomatoes
- 1 large eggplant
- 1kl. bunch of coriander
- NADA Some olive oil
Crunch
- 2 pumpkin seeds
- NADA light sesame seeds
- 1/2 tsp whole cumin
- pinch of cinnamon
Tahini sauce
- 2 Tahini Mus (sesame paste)
- 6 EL lemon juice lemon juice
- NADA a little water
Instructions
Step 1
Cut the eggplants into 1 cm thick slices and salt them, let them soak in water. Takes about 15 minutes, then drain. Cut the tomatoes into slices.
Step 2
Crunch:
Roast the seeds and spices in a pan without fat and have ready.
Step 3
Heat a skillet and over medium heat, fry the eggplant slices until golden and cooked through. Meanwhile prepare the Tahini Sauce
Step 4
Blend the tahini with lemon juice and a little water until creamy. Roughly chop the coriander.
Step 5
Toast bread with a little olive oil in a pan. Finally, top bread with eggplant, tomato with sauce, sprinkle crunch, spread cilantro, place the second slice of bread on top and cut through