Roasted aubergines with yoghurt tahini
This could not be easier. If you make it the day before and refrigerate overnight the flavour will be even better. Leftover dressing can be used on other salads or sandwiches.
Serves: 4 – 6 Preparation: 10 minutes Cooking: 40 minutes
INGREDIENTS:
3 medium to large aubergines 1 ½ tbsp olive oil 1 ½ tbsp pomegranate molasses 1 ½ tsp sumac
Salt and pepper
For the yoghurt tahini dressing:
½ tsp salt
100g natural yoghurt (or non-dairy alternative)
100ml tahini
Juice of 1 - 2 lemons
Salt and pepper
To serve:
10g roughly chopped coriander Seeds of ½ pomegranate
METHOD:
Heat oven to 180°C (fan). Cut the aubergines into 2cm chunks.
Put the aubergine in a large bowl with the olive oil, sumac, pomegranate molasses and seasoning and mix so they are well coated.
Tip into a large roasting tin (I use the oven shelf itself) so the aubergines are in one layer – scraping out the bowl to get all the coating ingredients out.
Roast for 40 minutes turning the pieces over halfway through. Leave to cool.
Make the dressing by mixing the salt, yoghurt and tahini. Add enough lemon juice to give the dressing the consistency of single cream. Taste and season if necessary.
When ready to serve, mix the aubergines with enough dressing to coat and spread them over a serving platter. Drizzle with more dressing, sprinkle with chopped coriander and pomegranate seeds.