Braised cabbage with eggplants

Cut the cabbage (100 g) into strips and lightly massage it with salt (to taste) to release its juice. This will help make the dish more juicy and aromatic.

Cut the onion (½ piece) into strips as well, and the eggplant (100 g) into thick sticks.

In a skillet, heat coconut oil (1 tbsp) and sauté the chopped onion, minced garlic (1 clove), and rosemary leaves (2-3 pieces) until golden brown.

Then add the eggplant (100 g) and sauté it until golden brown on all sides.

When the eggplant becomes soft, add the prepared cabbage (100 g) to it. Mix the ingredients well, then season with cumin (a pinch) and sesame seeds (1 tbsp).

Reduce the heat and simmer the mixture over medium heat, stirring occasionally, for 10-15 minutes, until the cabbage is soft.

Before serving, you can drizzle the dish with lemon juice (¼ piece) and garnish with a lemon wedge.