Griddle-Fried Aubergine with Soy Tahini Dressing
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Griddle-Fried Aubergine with Soy Tahini Dressing

Spring
Autumn
Winter
Main courses
Naturally Brewed Soy Sauce
Vegetarian kitchen
Preparation time: 1h 30 mins
Calorific value (per portion): 820 kJ / 196 kcal

Ingredients for 4 portions

  • 2 aubergines
  • 2 tbsp. salt
  • 2 tbsp. olive oil
  • 1/2 fennel
  • 1/2 pomegranate
  • 25 g pistachio nuts
  • A few mint leaves

For the dressing:

Preparation

Wash the aubergines, slice lengthways, sprinkle the cut surfaces with salt and leave to rest for approx. 60 minutes. Drain the aubergine slices, dab them dry and fry on both sides for approx. 4-5 minutes in a griddle pan. Arrange the slices on plates and drizzle with olive oil.

Remove the top and outside layers of the fennel, wash it, grate it into fine strips and arrange them on top of the aubergines. Remove the pomegranate seeds, combine them with the pistachio nuts and mint leaves and sprinkle over the fennel.

To prepare the dressing peel the garlic clove, crush it and combine it with the tahini, soy sauce, syrup and juice. Season with pepper, drizzle over the aubergines and serve.

Tip!You can use finely ground sesame seeds instead of tahini.

 

Used products in this recipe

Ingredients for 4 portions

  • 2 aubergines
  • 2 tbsp. salt
  • 2 tbsp. olive oil
  • 1/2 fennel
  • 1/2 pomegranate
  • 25 g pistachio nuts
  • A few mint leaves

For the dressing: