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Baked eggplant with tahini cream and chia and sesame seeds


Preheat oven to 390 °F (200°C). Line a baking sheet with parchment paper.

Lay eggplants out on baking tray and sprinkle the cut halves with olive oil. Bake in the oven for 25 minutes.

In a small baking pan toast chia and sesame seeds for 2-3 minutes. Mix tahini, olive oil, coconut blossom syrup and vinegar in a small bowl together. Add yeast flakes and salt and mix again. Spread tahini paste on the cut eggplants and sprinkle with chia and sesame seeds.

If available, roast for a couple of minutes on a grill for extra flavor. Serve hot with quinoa or buck wheat as side dishes.

Rapunzel Products

170140 White tahini (sesame butter)
1400880 Coconut blossom syrup
1201060 Yeast flakes
603020 Chia seeds
600755 Sesame not hulled, HAND IN HAND, demeter
401925 Quinoa white, HAND IN HAND
403430 Buckwheat
1000790 Olive oil mild extra virgin
1050460 Condimento Bianco
1200135 Atlantic sea salt fine

Fair trade and organic farming are central for Rapunzel

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