Roasted eggplant & tahina

Ingredients (for 2 pers.):

2 eggplants
1 glass Tahini (Sesammus)
2 tbsp pumpkin seeds
fresh parsley
2 tomatoes
1 marigold flower beds
1/3 cucumber
1 feta
1 avocado
1 spring onion
apple cider vinegar
olive oil
salt & pepper

Preparation:

1. ​Wash the eggplant under warm water. Carve lengthwise several times and place in the oven at 200°C circulating air for approx. 45 minutes. After about 15 minutes, brush the eggplant with a little olive oil.
2. Wash the tomatoes, cucumber, spring onion, parsley and marigold flower beds. Cut into small pieces as desired. 
3. Cut feta into cubes.
4. Divide cut vegetables and feta into two bowls. Season with apple vinegar, olive oil, salt and pepper.
5. Drape eggplant next to it and sprinkle with sesame sauce. Place the sesame sauce at the dining table so that everyone can help themselves. Spread the pumpkin seeds over it and enjoy. Bon Epi-tit <3