TOMAMI CRISPBREAD

#2

vegan

spread & sandwich

easy

Jörg Lehmann

INGREDIENTS FOR 4 PERSONS

2 eggplants
1 tsp white sesame seeds
1 thumb-sized piece of ginger
1 1/2 tbsp soy sauce
2 teaspoons TOMAMI # 2 (buy here)
2 tsp sesame oil
Salt
Crispbread
Cress for decoration

INSTRUCTIONS

Preheat the oven to 190 degrees. Halve the eggplants lengthways. Place the eggplants on a baking sheet with the cut surface facing up, sprinkle with salt and bake in the oven for about 45 minutes. In the meantime, roast the sesame seeds without fat in a pan, peel and chop the ginger.

Remove the eggplants from the oven, peel the pulp from the skin with a spoon and chop with a knife to make a puree. Mix the eggplant flesh with soy sauce, ginger, TOMAMI and sesame oil. Season to taste with salt. Spread the eggplant on the crispbreads and decorate with sesame seeds and cress.