k Roasted Aubergines with tahini dressing, dukkah & pomegranates k
Perfect as a main dish or a side dish to accompany a salad or tagine. These ras-el-hanout spiced aubergines are so delicious drizzled with a creamy tahini dressing, I make my own tahini but a good quality shop bought one is fine.
Serve with a crunchy blend of dukkah – the irresistable North African spice mix. The pomegranate seeds bring a beautiful pop of colour and a hint of sweetness…
Ingredients (serves 2)
A good pinch of ras-el-hanout
1 teaspoon garlic powder
2 tablespoons tahini (room temp)
2 tablespoons water
Juice 1 lemon
1 clove garlic, minced
1 tablespoon honey
½ tsp salt
Seeds of ½ pomegranate
Fresh Mint leaves and parsely
1 tablespoon pre-made dukkah
(Or to make your own: 3 tbsp sesame seeds, toasted 3 tbsp hazelnuts, toasted 1 tbsp cumin seeds, toasted, 2 tsp fennel seed, toasted, 2 tsp coriander seed, toasted ½ tsp dried chilli ½ tsp salt – grind in a pestle and morter)
- Preheat the oven to 200C. Slice the aubergine in half lengthways. Lay the aubergine flesh side up on a baking tray, slice diagonally 1 cm deep into the aubergine in a criss cross pattern. In a bowl, mix half of the ras-el-hanout spice with the garlic powder and 1-2 tablespoons olive oil and spread over the aubergine. Sprinkle over a pinch of sea salt. Place in the oven for 20-25 mins until soft turning them over halfway through cooking.
- While the aubergines are roasting make the tahini dressing, mix the water into the tahini to loosen, then mix in all the remaining dressing ingredients.
- Place the roast aubergines onto a serving plate and drizzle with the tahini dressing and Scatter over generously the dukkah, then spoon around the pomegranate seeds and the freshly chopped herbs