Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

500g whole aubergines 2 gar­lic cloves, un­peeled 2T Greek yo­ghurt 2t le­mon juice 1 pick­ling onion 1t honey a pinch of ground cumin olive oil sea salt flakes 300g baby toma­toes

(rosa or cherry) 4 gar­lic cloves, un­peeled sprigs of fresh thyme milled black pep­per bread sticks or pita bread

Serves about 6

Pre­heat the oven to 200°C. To make the aubergine dip, prick the aubergines all over with a skewer or fork and place on a bak­ing tray. Bake for 35 min­utes, then add the two gar­lic cloves to the tray. Bake for a fur­ther 10 to 15 min­utes, un­til the aubergine skin is wrin­kled. Re­move from the oven and squeeze the aubergine flesh out into a sieve lined with pa­per tow­els to re­move ex­cess mois­ture. Place in a blender and chop roughly. Snip the ends off the gar­lic cloves and squeeze into the blender. Add the yo­ghurt, le­mon juice, onion, honey, cumin, two ta­ble­spoons of olive oil and sea salt, and blend un­til the mix­ture is al­most smooth, but still holds a lit­tle firmly. Re­frig­er­ate.

Re­duce the tem­per­a­ture of the oven to 110°C. Halve the toma­toes and ar­range on a bak­ing sheet lined with bak­ing pa­per. Dot the four cloves of gar­lic be­tween the toma­toes. Driz­zle just enough olive oil over to moisten them, scat­ter the thyme sprigs over the toma­toes and sea­son well with sea salt flakes and black pep­per. Roast in the oven for three hours. The toma­toes should be shriv­elled and dry, but with a lit­tle mois­ture in­side. Al­low to cool on the tray.

Serve the aubergine dip and roasted toma­toes with bread sticks or pita bread and your choice of Mediter­ranean food, such as mar­i­nated ar­ti­chokes, olives or hal­loumi cheese.

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