Spiced Aubergine

Prep Time:

10 minutes, plus 30 minutes’ resting

Cook Time:

10–12 minutes

Serves:

4–6

If you are lucky enough to find the dense, round Italian aubergines, use those. Otherwise, look for naturally grown aubergines rather than hydroponic ones.

Ingredients

2 large aubergines
Fine sea salt
1 tbsp Arabic spice
4 tbsp olive oil
1 tbsp barberries or cranberries
1 tbsp pumpkin seeds

Green Tahini dressing

4 tbsp coriander
4 tbsp mint
4 tbsp parsley
½ lemon, juiced and zested
1 tbsp tahini
4 tbsp olive oil
Add water as needed
Sea salt & black pepper

Method

1 Slice the aubergine into 2cm thick rounds, cut in half if necessary
2 Put the aubergine into a colander, add the sea salt, leave for half an hour then wash off, dry on kitchen paper
3 Put the aubergine into a bowl add the spice
4 Then brush both sides of the aubergine generously with the olive oil
5 Heat a grill or frying pan to a medium heat
6 Grill / or fry until golden brown then turn over and cook on the other side, until crispy on the outside and soft in the middle
7 Dress with green tahini, sprinkle with pumpkin seeds and your choice of berries

Green Tahini dressing

1 Roughly chop the herbs including the soft stalks
2 Blanch in boiling salted water for 30 seconds and refresh in iced water
3 Squeeze out all the water and add to a blender
4 Season with salt and pepper
5 Add the rest of the ingredients and blend to a smooth paste

Bring it to your table

Planning a meal or private event inspired by this recipe? Contact Andy to discuss your menu.