Eggplant with Tahina & sweet potato chips

(vegan/plantbased)

Ingredients (für 2 Pers.):
2 eggplants
1/4 radicchio
4 tbsp Tahin (sesame butter)
2 tbsp pomegranate seeds
2 sweet potatoes
4 tbsp rapeseed oil
Spices:
Raz-el-Hanout
turmeric
Paprika hot 
salt & pepper​

Tahin/Sesame contains 7 times more calcium
than the same amount of cow's milk. Sweet potatoes
are rich in vitamin B, beta-carotene, and vitamin E.

Preparation:

1. Wash and halve the eggplant & place on a baking tray. Coat with some rapeseed oil & season with Raz-el-Hanout, salt & pepper. Bake the aubergine halves at approx. 200° C (fan-assisted) for 25 minutes,
2. Peel sweet potatoes and cut into fine sticks. Place on a baking tray lined with baking paper and season with 2 tbsp rapeseed oil and turmeric, hot paprika as well as salt & pepper. Bake in the oven at approx. 200° C (fan-assisted) for 15 minutes together with the eggplants.
3. A fresh green leaf salad with radishes and apple vinegar olive oil dressing goes well with it. 
4. Bon Epi-tit <3 !