FRIJE

Instructions

• 1.   Rinse and cut the eggplants in half lengthwise, keeping the stem. Using a knife, make a crisscross pattern halfway through the flesh.
• 2.   Pour 10 cl of olive oil onto a plate and dip the eggplant, skin side down. The entire flesh should be covered in olive oil. Season with salt and bake in the oven (convection) at 180 °C for 45 minutes. The eggplant should be tender on the inside and nicely golden on the outside.
• 3.   Rinse and quarter the cherry tomatoes, quarter the cucumber lengthwise, and then thinly slice. Rinse and finely chop the coriander and dill. Peel and finely chop the shallot. Mix this summer salad together, season with the juice of 1/2 lemon, the remaining olive oil, and fleur de sel.
• 4.   Mix the tahini with the juice from the other half of the lemon, 1 pinch of salt, and 30 g of water. If the mixture is too liquid, add a little tahini; if it is too solid, add a little water.
• 5.   Place the eggplant flesh side up on a plate. Drizzle it with the tahini sauce. Place a mound of the summer salad on top, like a boat. As a final touch, add a drizzle of pomegranate molasses and a pinch of zaatar.