Bed of miso yogurt, eggplant and crispy and spicy panko

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Recipe by Damaris Beems Course: Apetizer, StarterCuisine: Middle East
Servings

4

Preparation

30

minutes
Cooking time

20

minutes
Total time

50

minutes

I like to layer. That always makes a dish more interesting. And you can be a little more daring with pronounced flavors because it is balanced by another layer. It’s the same with this dish. Exciting.

Ingredients

  • 1 eggplant

  • 100 ml plant based yogurt

  • 2 table spoon miso

  • 1 bouquet dill

  • 100 gram panko bread crumbs

  • 1 table spoon pul biber

  • salt and pepper

  • olive oil

Cooking time

  • Cut the eggplant into slices of 0.5 centimeters. Place them on baking paper on a baking tray. Bake them in the oven at 200 degrees for 30 minutes.
    Meanwhile you can whip the yogurt with the miso. Finely chop the dill and mix three-quarters with the yogurt.
  • Heat a heavy-bottomed pan and add some olive oil. Add the panko and stir well. The panko should bake but not burn. Stir in the pul biber. When all panko is fried and coated with oil and some pul biber, you can season it with salt and pepper.
  • Now put a layer of yogurt on a saucer. Place a slice of eggplant on top. Spoon another tablespoon of panko on top. Garnish with dill.

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