Pulled eggplant

• 1 eggplant
• 750 g carrot
• 1 tbsp cumin seeds
• 1 tbsp lemon juice
• 180 g spinach
• 5 cloves of garlic
• olive oil
• pinch of smoked paprika powder
• 2 tsp paprika powder
• 2 tbsp fresh parsley (finely chopped)
• salt and pepper to taste

Preparation method

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
2. Cut the eggplant lengthwise, poke some holes in the skin with a fork and keep them aside.
3. Cut the carrot into small pieces, mix with a tablespoon of olive oil, the cumin seeds and some salt and pepper and spread over the baking tray. Add 3 cloves of garlic (in peel). Bake the carrots in the preheated oven for 40 minutes.
4. After 10 minutes, place the aubergines next to the carrots and let them cook together for another 30 minutes.
5. Remove the oven tray from the oven. Allow to cool and puree the roasted carrot with the garlic (from the skin) and lemon juice using a hand blender or food processor.
6. Pull the flesh from the eggplant with a fork and tear the skin with your hands if necessary so that you get small pieces of (shawarma-like) eggplant. You can also leave out the peel. Fry the eggplant pieces in a frying pan with the paprika powder, parsley and some salt and pepper.
7. In the meantime, finely chop the remaining 2 cloves of garlic and fry them in a frying pan. Add the spinach and let it shrink over low heat. Add salt and pepper.
8. Serve the plate using a serving ring. First divide the carrot puree over 4 plates, then the spinach and finally the fried “pulled eggplant”. Finish with some fresh parsley on top.