Exotic Red Cabbage Salad

Attention! The salad should be kept in the refrigerator for at least 4 hours! It tastes best if you prepare it the day before!

Raw red cabbage salad in an exotic variation.
This is best served with Greek or Moroccan flat bread

Preparation You'll need: A large closeable bowl
Ingredients (for 2 persons) The amount is for a vegetarian meal with flatbread. As a side dish to e.g. grilled meat (which fits very well!) you can reduce it by half. 300 g red cabbage ¼ tsp. salt 3 Tbsp. good olive oil 2½ TL lime juice (lemon also works) 100 g feta cheese 200 g Süzme (high-fat Turkish yoghurt; you can also take normal yoghurt) It may be that you should add another 1-2 tbsp. of yoghurt before the meal, depending on how dry the salad is after sitting for a long time. approx. 75 g dates a fistful of parsley some pepper 2 tsp. chili flakes 6-8 Tbsp. pomegranate seeds (approx. ½ pomegranate) For very last: approx. 2 tsp. sesame seeds
Preparation Cut the raw red cabbage into thin strips and place in the bowl. Sprinkle ¼ tsp. salt over it and massage in well. Chop the parsley, cut the dates into small pieces. Remove the pomegranate seeds from the fruit. Add all ingredients except the sesame seeds to the large bowl. Mix well and place covered in the refrigerator.
Final Step just right before serving! 2 tsp. sesame seeds are only needed just before the meal: Roast them in a hot pan until they are medium to dark brown. Add to salad and mix well. Then serve.

Aubergine with Pomegranate and Tahini

 

I've found an interesting recipe on SPON (Spiegel Online) (in German), and wanted to see if it tastes as good as it seemed. And, indeed, it's great. I adjusted the amounts to our tastes but didn't change that much. The recipe is by the Israeli Yotam Ottolenghi and the Palestinian Sami Tamimi, who have met in London as chefs.

Preparation You'll need: A few small bowls Brush A mortar A small pan
Ingredients (for 2 persons) One large Aubergine 1 Pomegranate 4 Tbsp. pomegranate sirop 100 ml olive oil 150 g Greek or Turkish Yoghurt (e. g. Süzme) 1 clove of garlic 1 Tbsp. Tahini ½ tsp. coriandre seeds Some cilantro Salt and White Pepper
Preparation Whisk Sirop, olive oil and ⅓ tea spoon salt in a small bowl Cut the Aubergines (if you want, peel them first) in slices (around 1 to 2 centimetres thick). Dab both sides with the sirop and roast them on baking paper in the convection oven at 200℃. Turn them after half the time and if necessary, dab the upper side again with some of the remaining sirop.
Further steps while the aubergine is in the oven: Whisk 150 g Yoghurt, 1 Tbsp. Tahini, 1 clove of garlic (chopped), 2 pinches of salt and 1 pinch of pepper. Remove 20 g of seeds from the pomegranate (that's maybe just one quarter) and clean them. Clean the cilantro and pluck the leaves (don't take too many). Fry the coriandre seeds in a pan and grind them just a bit in a mortar.
Place it on a large plate. Place the slices on a large plate, they should overlap a bit and it shouldn't look too orderly. Put the yoghurt on them with a spoon and sprinkle the pomegranate and coriandre seeds over them. Decorate with the cilantro leaves.