Roast Aubergine with tahini yogurt
This is a flavourful way to add some veg to a dish
Ingredients
1 slice per plate served with lamb (or 3 slices per plate for a vegetarian option)
1 aubergine
1 tbsp extra virgin olive oil
1 tsp sea salt
2 tsp freshly ground black pepper
For the topping
½ onion
1 tbsp extra virgin olive oil
1 tsp cumin seeds, toasted and lightly crushed
1 tsp coriander seeds, toasted and slightly crushed
1 tbsp flaked almonds
pinch of sea salt
To serve
1 tbsp pomegranate seeds
Lime zest
For the tahini yogurt
200g yogurt
2 tbsp tahini
juice of ½ lemon or lime
freshly ground black pepper
Add all the ingredients to a bowl and mix together. Adjust the seasoning to taste.
Method
Preheat the oven to 220°C/Gas Mark 7 (fan).
Cut the top and bottom off the aubergine. Then slice into 2cm thick rounds. Toss in 1 tbsp olive oil, 1 tsp sea salt and 2 tsp freshly ground black pepper. Place on parchment lined baking tray and cook in the preheated oven for 40-45 minutes until dark golden brown.
While the aubergine is cooking, make the onion and flaked almond topping.
Cut the onion in half, then into thin half-moon strips. Put 1 tbsp of extra virgin olive oil in cast iron pan, allow to heat. Add the onion, cooking over a medium heat for 8 minutes until soft and dark golden brown. Add the cumin/coriander seed mix, the almonds and a pinch of sea salt, cook for two minutes until the almonds get a golden colour.
To serve, place the aubergine on a plate, top with tahini yoghurt, the onion and almond mix and finally the pomegranate seeds and lime zest.
