Grilled eggplant with fermented green pepper and tahini mayonnaise

Ingredients (for 4 people)

2 large eggplants
2 teaspoons fermented green pepper, e.g. Fermented Kampot Vert
4 tablespoons olive oil
Salt

For the tahini mayonnaise:
4 tablespoons tahini (sesame paste)
2 tablespoons mayonnaise
1 lemon (juice)
1 garlic clove, very finely chopped
salt and black pepper to taste

For garnishing
2 tablespoons of Dukkah (Egyptian nut mixture) or simply roast a few hazelnuts, pine nuts and cashews in the pan
Fresh herbs (e.g. parsley or coriander)

preparation

Cut the eggplants lengthwise into slices about 1 cm thick. Brush the eggplant slices with olive oil and lightly salt.

Grill the eggplant slices on a hot grill or in a grill pan on both sides until soft and lightly browned.

In the meantime, prepare the tahini mayonnaise: Mix the tahini, mayonnaise, lemon juice and chopped garlic in a bowl. Season with salt and pepper.

Arrange the grilled eggplant slices on a serving plate.

Spread the tahini mayonnaise generously over the eggplants.

Sprinkle the fermented green pepper over the eggplants. The fermented pepper adds a special spicy note and depth to the dish.

Sprinkle the dish with dukkah for additional texture and nuttiness.

Garnish with fresh herbs and serve immediately.

This recipe combines the creamy texture of grilled eggplant with the spice of fermented green pepper and rich tahini mayonnaise.

The fermented pepper brings a unique depth of flavor to the dish while the dukkah provides a pleasant crunch.