Breakfast

Spelt Bread with Grilled Eggplant, Cilantro & Tahini Sauce

Prep 30 mins
Total 30 mins

Easy
Serves 2

Compatible with

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

4 slices of spelt bread
2 ripe tomatoes
1 large eggplant
1kl. bunch of coriander
NADA Some olive oil

Crunch

2EL pumpkin seeds
1EL light sesame seeds
1/2 tsp whole cumin
pinch of cinnamon

Tahini sauce

2EL Tahini Mus (sesame paste)
6 EL lemon juice
NADA a little water

Utensils

or

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