Eggplant salad with yogurt, mint and hazelnut

Step 1/2

• 500 g eggplants
• 25 ml grapeseed oil
• salt
• pepper

Clean and wash the eggplants. Dice the flesh into bite-sized pieces, season with salt and pepper and fry in a hot pan with grape seed oil. Set aside to cool.

Step 2/2

• 25 ml sesame oil
• 28 ml olive oil
• 1 clove garlic
• 100 g natural yogurt
• ½ lemon
• 2 scallions
• 300 g mixed herbs
• 50 g hazelnuts (toasted)
• 1 tbsp sesame seeds (toasted)

Mix sesame and olive oil, garlic (crushed and chopped) , yogurt with lemon zest and juice and a little salt. Serve the salad sprinkled with herbs, green onions, hazelnuts and sesame seeds. The salad, when sealed airtight, can be kept in the refrigerator for up to a week.

Enjoy your meal!