Roast Aubergines, Tahini and Pomegranate
It is pomegranate season and these sweet, be-jewelled kernels add both colour and sweetness to this gorgeous, cloying mix of smoky aubergine, sharp, creamy yoghurt, fresh, bitter mint, toasty pine nuts and rich Arabica Tahini.
- 3 large, smooth, deep purple aubergines
- Olive oil for brushing
- For the dressing:
- 125g plain Greek yogurt
- 75g Arabica TahiniBuy online
- 3 tablespoons extra virgin olive oil
- 1 garlic clove
- 1/2 lemon (juiced)
- Coarse sea salt and black pepper
- To garnish:
- Handful of fresh pomegranate seeds
- 2 tablespoons toasted pine nuts
- 15 mint leaves
Preparing the Aubergine:
Preheat the oven to 220 °C (gas mark 7)
Discard the green stalks from the aubergines and cut each plump fruit into four discs of equal thickness. Then cut each disc into 3 wedges giving 12, similarly-sized pieces with the skin on their curved sides. Brush each wedge with olive oil on all sides and season with a pinch of salt and pepper. Roast for 20 –30 minutes, until light brown colour. Leave these to cool down while you prepare your sauce.
Meanwhile, dry roast the pine nuts in a frying pan, stirring regularly over a medium heat until they begin to colour (don’t let them burn!). Transfer to a bowl and leave to cool and become crunchy.
For the dressing:
Puree the garlic and mix the tahini, yogurt, extra virgin olive oil and lemon juice. If the sauce is too thick, thin out with a little water until it resembles the consistency of double cream.
Arrange the cooled roasted aubergine wedges on a plate and spoon over the tahini sauce. Sprinkle with the toasted pine nuts, fresh pomegranate seeds, fresh mint leaves and drizzle with a little extra virgin olive oil.