Ingredients
Moroccan eggplant-tomato salad
baked eggplants (peeled, diced)
tomatoes, peeled, seeded, diced
shallots, finely chopped
garlic, finely chopped
olive oil
lemon juice
flat-leaf parsley, fresh, finely chopped
cilantro, fresh, finely chopped
paprika powder, mild
cayenne pepper, ground
cumin, ground
table salt
pepper, black, ground
Seasoned feta cubes
Greek feta cheese
lemon pepper
paprika powder, mild
Vegetable chips
parsnips
beetroot, raw
carrots
table salt
Production
Baking eggplants
Prick the eggplants and bake them in a preheated oven at 190°C for about 50 minutes, until soft. Remove from the oven and immediately cover with aluminum foil. Let sit for about 10 minutes so that condensation forms. This makes it easier to remove the skin. Peel the eggplants, slice them, then cut into small cubes.
Preparing the tomatoes
Score the tomatoes crosswise on the round side and briefly place them in boiling water. As soon as the skin starts to loosen at the cuts, remove the tomatoes from the water, peel off the skin, halve lengthwise and remove the seeds. Finely dice the flesh.
Note: The tomato seeds can be used later for making tomato sauce.
Eggplant-tomato salad
Carefully mix all ingredients in a bowl. Cover and chill the finished salad.
Seasoned feta cubes
Cut the feta into cubes of about 2×2×2 cm. Dip two opposite sides of each cube in lemon pepper and paprika powder.
Vegetable chips
Cut the vegetables into slices about 1 mm thick, ideally using a slicer. Place the slices on a perforated baking mat and lightly salt them. Slowly dry in the oven or dehydrator at about 60°C until crispy. For flat chips, a second mat can be placed on top.
Finishing
Fill the chilled eggplant-tomato salad into a small jar (approx. 4.5 cm high, 5.5 cm Ø). Place a feta cube in the center. Finally, garnish with a vegetable chip.
Evaluation