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Roasted Aubergine with Sumac and Tahini Dressing

 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.

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.

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