Salad of orange and eggplant

Cut the aubergine into ½ cm round slices and sprinkle with salt on both sides. Leave to stand for a moment.

Cut off a piece of the top and bottom of the oranges and cut the skin down to the flesh.

Cut the orange slices between the fleece and keep the orange above a bowl to collect the released juice.

Place the orange slices on a flat plate.

Roast the cumin seeds in a dry frying pan until they start to smell and rub them finely in a mortar or with the convex side of a spoon.

Sprinkle the orange slices with the onion rings, the cumin and half of the chopped herbs.

Pour in the olive oil, honey and the orange juice. Leave in.

Heat the peanut oil in a frying pan. Rinse the aubergine slices and pat dry well with a clean tea towel.

Fry them in portions in the hot oil on both sides until golden brown and let the eggplant drain on kitchen paper.

Place the slices on a large flat dish and sprinkle with freshly ground pepper.

Spoon the orange parts again into the marinade and spread the orange over the aubergine. Sprinkle with the remaining spices and hazelnuts.