Aubergine Wedges with Tahini Dressing
Updated: Jul 20, 2020
I absolutely love aubergines! I've been eating them for as long as I can remember and whenever I go home to see my parents aubergine is top of my requests list! That said, aubergines need to be cooked right, to avoid the undesirable charring on the outside and raw flesh in the middle! …Here’s an easy aubergine recipe to get you started.
Ingredients 4 large aubergines cut roughly into 2-inch wedges 150ml olive oil 40g tahini paste 100g Greek yoghurt
2 tbsp lemon juice 1 garlic clove 4 tbsp pomegranate molasses Sea salt flakes and freshly ground pepper 5 tsp cumin seeds 1 tsp smoked paprika
75g toasted pine nuts 50g pumpkin seeds Large handful of fresh coriander 100g pomegranate seeds or seeds from half a large pomegranate*
*see notes on ingredients, food prep and cooking
Preparation Preheat your oven to 220°C/425°F/Gas Mark 7 Line a baking tray with baking paper, not aluminium* Using a brush, taking each wedge and coat each side with olive oil. Once coated place each wedge skin side down on the tray then sprinkle on the cumin seeds and paprika.
[Whilst the aubergine is cooking] Finely chop the fresh coriander, dry roast the pine nuts until golden brown and extract the pomegranate seeds from the flesh if necessary.
Cooking Roast for 60 mins or until golden brown. When their ready remove from the oven and top with salt and pepper.
Depending how thick your yogurt is you might want to dilute it to drizzling consistency by adding water, mix that with the tahini, lemon juice and minced garlic clove.
Serve To serve scatter your aubergine wedges onto a large flat platter and drizzle over the yogurt followed by the pomegranate molasses, pumpkin seeds, toasted pine nuts, chopped coriander and pomegranate seeds
Severe immediately or eat a room temperature the next day as part of a salad or packed lunch...