k Roasted Aubergines with tahini, dukkah & pomegranates - Friday brunch k
This is a firm favourite at the Soul Adventures retreats! Funnily enough though, Trish always said she was not a fan of aubergines…until I cooked them like this!
Perfect as a main dish for brunch or a side dish to accompany a salad or tagine. These baked aubergines are so delicious drizzled with a creamy tahini dressing – as I suggested, you may have some from yesterday to use here for this recipe.
Serve with a crunchy blend of dukkah – the irresistable North African spice mix (again, if you don’t have this spice blend feel free to use some chopped nuts and seeds). The pomegranate seeds bring a beautiful pop of colour and a hint of sweetness…
Tess’s Recipe Tip
If you make extra, allow them to cool and pop in a blender with extra tahini and some lemon juice – then this will turn into a fabulous baba ganoush dip (photo below).
Ingredients (serves 2)
A good pinch of ras-el-hanout (Moroccan spice – if not, use cumin seeds and coriander seeds)
1 teaspoon garlic powder
*you may not need to make this from scratch if you have some from yesterday
2 tablespoons tahini (room temp)
2 tablespoons water
Juice 1 lemon
1 clove garlic, minced
1 tablespoon honey
½ teaspoon salt
Seeds of ½ pomegranate
Fresh mint leaves and parsley
1 tablespoon pre-made dukkah
Or to make your own large batch of dukkah: 3 tablespoons sesame seeds, toasted 3 tablespoons hazelnuts, toasted 1 tablespoon cumin seeds, toasted, 2 tablespoons fennel seed, toasted, 2 tablespoons coriander seed, toasted ½ tablespoon dried chilli ½ tablespoon salt – grind in a pestle and morter. This keeps in a jam jar for months.
- 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, drizzle with the tahini dressing and scatter over generously the dukkah. Then spoon around the pomegranate seeds and the freshly chopped herbs.
- I like to serve this with a green salad with fresh mint.
Love Tess x