• 1 medium-sized eggplant
• 100g red lentils (raw weight)
• 1 avocado, ripe
• 1/2 fennel
• 1 red onion, finely chopped
• 20g cedar nuts, roasted
• 1-2 teaspoons capers
• 1/4 bunch of parsley, finely chopped
• 1/4 bunch mint, finely chopped
• 1 lime, juice only
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon Za'atar spice (optional)
• 1/2 tsp maple syrup or rice syrup
• Tabasco or chili flakes, depending on your taste
• 1 tbsp olive oil
• pepper and salt

In addition

• pumpkin seed bread , linseed crackers or any toast

1. Wash and halve the aubergine and fennel. Make a cross-shaped cut in the aubergine. Drizzle the fennel and aubergine with olive oil and season with a little salt and pepper. Place both on a baking tray lined with baking paper (place the aubergine on the cut surface) and roast in the oven for approx. 35-40 minutes. Remove and allow to cool briefly. Cut the fennel into fine cubes. Scrape out the aubergine flesh with a spoon and chop finely on a cutting board. Then allow the aubergine to cool completely.
2. Wash the lentils thoroughly under cold water and cook according to the instructions on the packet. Allow to cool completely.
3. Roast the pine nuts in a pan without fat and allow to cool. Roughly chop 3/4 of the nuts and set the rest aside for the garnish.
4. Finely chop the onion and capers. Wash the parsley and mint, pat dry and chop finely. Cut the avocado into small cubes.
5. Put the lentils, fennel, eggplant, onion, capers and pine nuts in a bowl. Add the paprika, za'atar, lime juice, chili flakes, maple syrup and olive oil and mix well. Then carefully fold in the herbs and avocado cubes. Season with salt and pepper.
6. Using a metal ring (5 - 6cm Ø), arrange the tartar on two plates. Garnish with the remaining pine nuts, capers and parsley and enjoy with crispy linseed crackers or crusty toast.