Roasted egg­plant with tahini sauce and pome­gran­ate

NEXT (New Zealand) - - Food -

4 medium-sized egg­plants

1 tsp cumin seeds

2 Tbsp olive oil

1 pome­gran­ate

2 Tbsp chopped pars­ley TAHINI SAUCE

1 Tbsp tahini

250g (1 cup) Greek-style yo­ghurt

1 gar­lic clove, crushed

½ tsp pome­gran­ate mo­lasses Zest and juice of ½ lemon

1 Us­ing a sharp knife, cut each egg­plant in half length­ways, then score the cut side of each half in a di­a­mond pat­tern. Sea­son gen­er­ously with salt, and leave to sit for 30 min­utes.

2 Mean­while, grind the cumin seeds us­ing a mor­tar and pes­tle, mix with the olive oil and set aside.

3 Pre­heat the oven to

180ºC (fan-forced).

4 Rinse the salted egg­plant thor­oughly with wa­ter, then pat dry with pa­per towel. Brush each cut side with the cumin and oil mix­ture, then place on a bak­ing tray, cut side up.

5 Trans­fer to the oven and roast for 20 min­utes, or un­til the flesh is tender.

6 While the egg­plant is roast­ing, com­bine all the tahini sauce in­gre­di­ents in a small bowl, mix­ing well. Sea­son to taste with salt and freshly ground black pep­per and set aside.

7 To re­move the seeds from the pome­gran­ate, cut the pome­gran­ate in half. Hold one half, cut side down, in the palm of your hand with your fin­gers spread, over a wide bowl. Use the back of a la­dle or rolling pin to firmly tap the skin of the pome­gran­ate – the seeds should fall out into the bowl. Once it looks like all the seeds have been re­leased, pick through the bowl to re­move any white bits of the pith that have fallen in.

8 Place the roasted egg­plant on a plat­ter and driz­zle evenly with the tahini sauce. Scat­ter over the pars­ley and pome­gran­ate seeds and serve.


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