Recipes

Ingredients

• 1-2 eggplants
• a few cherry tomatoes
• scallions
• green garlic
• wild garlic
• tahini paste
• olive oil
• sea salt
• pepper
• cumin
• sweet paprika
• fresh parsley and basil for garnish

Steps

1. Preheat the oven to 230 degrees Celsius (450°F), pierce the eggplants with a fork, and place them in the oven to bake.
2. Wash and prepare the cherry tomatoes, then place them in the oven to roast alongside the eggplant.
3. Remove the baked eggplant from the oven, peel off the skin, and chop the flesh into smaller pieces.
4. Chop the scallions, green garlic, and wild garlic.
5. Sauté the chopped spring onions and wild garlic in a pan with a little oil.
6. Add the chopped eggplant and roasted cherry tomatoes to the pan with the onions.
7. Mix in the spices: sea salt, pepper, cumin, sweet paprika, and tahini paste.
8. Simmer everything together, stirring occasionally until the flavors combine.
9. Remove from heat, let it cool slightly, and serve garnished with fresh parsley and basil.