Salads
Spiced Aubergine
Prep Time:
10 minutes / plus 30 resting
Cook Time:
10 / 12 minutes
Serves:
4 / 6
If you are lucky enough to get hold of the dense round Italian ones then great. If not try and find ones that are naturally grown i.e. not hydroponic.
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
