Garlic infused roasted aubergine, drizzled in citrus tahini and yoghurt dressing.
With pomegranate and fresh parsley to finish.
This recipe will have you rethinking just how delicious aubergine can be.
(credit @thesoulfullbelly)
INGREDIENTS:
- 2 small eggplants
- 3 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 tsp sea salt
- 1/2 cup pomegranate seeds
- handful fresh parsley leaves
- FOR THE CITRUS GARLIC TAHINI
- 1 lemon juiced
- 2 tbsp tahini
- pinch sea salt
- water to thin (about 2 tbsp)
- Drizzle yoghurt for freshnes
- Drizzle pure British runny honey
Preparation:
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Preheat the Oven: Set your oven to 200°C (390°F) and line a baking tray with parchment paper.
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Prepare the Aubergines: Slice the aubergines in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
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Infuse with Flavour: In a small bowl, mix the olive oil, finely chopped garlic, and sea salt. Brush the mixture generously over the scored aubergine flesh.
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Roast: Place the aubergines cut side up on the baking tray. Roast in the oven for 30–35 minutes, or until the flesh is soft and golden.
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Make the Citrus Garlic Tahini Dressing: In a small bowl, combine tahini, lemon juice, a pinch of sea salt, and water. Stir until smooth and creamy, adjusting water for desired consistency.
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Assemble: Once roasted, place the aubergines on a serving dish. Drizzle with the citrus tahini dressing and a spoonful of yoghurt for a fresh contrast.
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Finishing Touches: Scatter pomegranate seeds and fresh parsley over the top, then finish with a light drizzle of pure British runny honey for a touch of sweetness.