Lotus root

This is not typically a Mediterranean delicacy.  Rather, it is Japanese, brought to you here by my Japanese husband.  In Japan, it is called Renkon.  It is the root of the lotus flower, and looks like a tan-colored eggplant.  It is firm and is prepared in various ways, but the way my husband prepares it is by slicing it thinly, then sauteeing it in a bit of oil until golden crisp, then sprinkling toasted sesame seeds over it.  It's delicious!