ROASTED EGGPLANT & GREEN BEANS WITH TA HI NI GINGER DRESSING

This tahini dressing is a great one to pair with many different ingredients but the combination of eggplant and green beans is particularly good.

400g (1 large) eggplant 4 tablespoons olive oil 200g green beans, trimmed Fresh coriander, to garnish

Tahini ginger dressing:

3cm cube fresh ginger, grated 60g tahini

4 tablespoons mirin 3 tablespoons rice vinegar ½ teaspoon sugar

¼ teaspoon tamari ¼ teaspoon salt

Heat oven to 180°C. Cut eggplant lengthways into about 10 long wedges. Place in a bowl of cold, salted water

and leave to soak for 10-15 minutes. Drain well.

Toss eggplant with olive oil in a roasting pan, season with salt and pepper and roast 30 minutes.

Bring a saucepan of water to the boil with a pinch of salt. Blanch beans for 1-2 minutes, depending on how crunchy you like them. Drain well and allow to cool then cut them in half diagonally.

Combine all the dressing ingredients in a lidded jar and shake well. Add 1 tablespoon water to make a thinner dressing if desired.

Once the eggplant has cooled, toss it with the beans and some dressing in a bowl. Transfer to a serving plate and garnish with coriander sprigs. Serve remaining dressing on the side or save for another dish. Serves 4-6