If you're looking for a show-stopping dish that is sure to impress, look no further than this roasted tahini aubergine. They are first roasted with a pomegranate maple syrup glaze with cumin seeds until they are perfectly tender, before being smothered in a rich and creamy tahini sauce. The dish can be topped with za'atar, feta cheese or fresh pomegranate seeds for a burst of flavour.
This recipe is perfect for a dinner party or special occasion, as it can be served as a main course or side dish. It is also vegetarian and can easily be made eaten as a side dish with grilled chicken.
Can this be made on the BBQ?
Yes, this recipe can easily be made on the BBQ. Just roast the aubergines for 10 minutes on each side before glazing with the pomegranate maple syrup. Then continue with the recipe as normal.
Where does the inspiration come from?
The dish is inspired by the flavours of the Middle East, with the use of tahini sauce and pomegranate seeds.
What can you eat this with?
The dish can be served with rice, couscous or flatbreads. I made my recipe with a courgette and cherry tomato salad with lemon and mint.
What are the benefits of this dish?
The dish is high in protein and healthy fats and is a good source of vitamins and minerals. It is also low in carbs and calories.
Recipe:
Ingredients:
4 medium aubergines, sliced lengthwise
1/4 cup olive oil
1/2 cup pomegranate molasses
3 tablespoons maple syrup
2 teaspoons cumin seeds
salt and pepper, to taste
For the Tahini Sauce:
1 cup tahini paste (runny)
1/2 cup water
1/4 cup lemon juice
salt and pepper, to taste
Toppings:
za'atar, feta cheese, pomegranate seeds
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Slice the aubergine lengthways and place flat side down in a baking tray. Bake in the oven for 10 minutes.
3. Mix olive oil, pomegranate molasses , maple syrup, and cumin seeds. Season with salt and pepper, to taste.
3. Take out aubergine, flip over and glaze the flesh with the mix. Roast for 25-30 minutes, or until tender and slightly caramelized.
4. In a small bowl, whisk together tahini paste, water, lemon juice and a dash of olive oil. Season with salt and pepper, to taste.
5. To assemble, spread tahini sauce over roasted aubergines. Top with za'atar, feta cheese, and pomegranate seeds. Serve immediately.
To make the Salad:
Prepare cous cous according to packet instructions.
In a mixing bowl, grate in the courgette, cut the cherry tomatoes and mix well with olive oil, lemon juice, salt and pepper. Chop up fresh mint and add to the salad along with the cous cous.
Enjoy!
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