Roasted Aubergine with Sumac and Tahini Dressing

 Roasted Aubergine with Sumac and Tahini Dressing

This Lebanese-influenced dish tastes lighter than most aubergine (eggplant) dishes from that region. The sumac has a sharp lemon flavour and is a key ingredient in Middle Eastern cooking.

serves 4

2 aubergines (eggplant), cut widthways into 1cm (1/2in) slices

Olive oil, for brushing

2 tbsp pine nuts, toasted

Large handful of basil leaves

Seeds from 1/2 pomegranate 

Himalayan pink salt

Freshly ground black pepper

For the dressing

40g (1 1/2oz/generous 1/8 cup) tahini

3 tbsp extra virgin olive oil

3 tbsp lemon juice

4 tbsp hot water

1 garlic clove, crushed

1 tsp sumac

Himalayan pink salt

To make the dressing, place all the ingredients in a bowl and whisk until smooth. Taste and adjust the seasoning if necessary, then chill until required (the sauce can be stored in the fridge for up to 3 days).

Lightly brush both sides of the aubergine (eggplant) slices with olive oil and sprinkle with salt and black pepper.

Grill on both sides on a very hot griddle pan until soft and golden. Alternatively, roast for 20–30 minutes in a preheated oven, 220°C/425°F/gas mark 7. (This can also be done up to 3 days in advance – store the roasted aubergine (eggplant) slices in the fridge, but bring to room temperature before serving.)

To serve, arrange the roasted aubergine (eggplant) slices on a serving dish, slightly overlapping. Drizzle with the dressing and sprinkle with toasted pine nuts, basil leaves and pomegranate seeds.

TIP

When you add the water to the tahini and start to stir it will look like its curdling but fret not – just keep whisking and it will become smooth.

When I make a salad I look at it like constructing a house – build up the different layers of flavours, texture and colour to create the ‘wow’ factor.