1 large eggplant
6 hands spinach
4-5 Tomatoes
5-6 Dried tomatoes
Garlic
1 small onion
Pine nuts
Juice of one lemon
Coconut milk
1 tsp tahini
salt and pepper
Dried herbs de Provence
Preheat the oven to 200
Cut the eggplant into 2-3 cm thick slices, then mix olive oil with dried herbs of Provence, salt and pepper and brush on the eggplants with a pastry brush.
Place the eggplants side by side in the oven on the baking sheet and let them brown for at least 30 minutes.
In the meantime, sort out the spinach, wash and cut into strips. Peel the onion and cut it into cubes.
Cut the garlic into small cubes.
Wash and dice the tomatoes, dice the dried tomatoes.
Heat olive oil in a large roasting pan, first sauté the tomatoes, with the onions and garlic, then add the spinach and let it fall together. Once the spinach has fallen together,
Deglaze with the coconut milk. Add a teaspoon of tahini and the juice of the lemon. Let it simmer for a while. Then remove the eggplants from the oven and fold them into the spinach. Let it stand for a few minutes. Season with salt and pepper. Arrange on a plate and sprinkle with pine nuts.