- 2 tbsp of sesame seeds
- 1 eggplant
- 4 tbsp of olive oil
- ½ tsp of ground cinnamon
- 1 tsp of ground cumin seeds
- 2 pears, peeled
- 1 lemon, washed
- To taste Herbamare® Original aromatic sea salt
Roast sesame seeds for 3 minutes in a pan without fat. Allow to cool on a plate.
Dice eggplant into 1-cm pieces. Heat oil in a wok and brown the eggplant. Sprinkle with cinnamon and cumin. Cook for 6 minutes at high heat.
Cut pears into quarters, remove the stem and dice the pear. Add pears to eggplant and continue cooking for 2 more minutes.
Grate the zest from the lemon and press the lemon juice. Next, add the zest and lemon juice to the preparation, according to taste. Then, add the sesame seeds and season with Herbamare® Original salt.
Serve on a bed of rice or on couscous.