Roasted Aubergine and Tahini Yoghurt
Serves 2 as a main, or 4 as a side
Ingredients:
For the roasted aubergine
2 aubergine, cut into 1cm thick disks
2-3 tbsp olive or sesame oil
Salt and pepper
2 tsp dried oregano
Pinch of chilli flakes
For the dressing
2 tbsp tahini (I used light tahini)
3 tbsp greek yoghurt
Juice and zest of one lemon
1 tbsp olive oil
1-2 tsp honey or maple syrup
1 clove of garlic, crushed
Salt and pepper to taste
A dash of water if needed
To finish
Handful of pomegranate seeds
1 tbsp toasted sesame seeds
Few handfuls of salad leaves
Handful of fresh herbs (dill, chives, parsley, coriander, mint all work well)
Preheat your oven to 200C.
Prepare your aubergine by cutting into disk and placing on a non-stick baking tray. Coat well with oil, season with plenty of salt and pepper and oregano; mix well and put in the oven for 20-30 minutes until the aubergine is complete tender and nicely golden.
Meanwhile, mix all the ingredients for the dressing in a small bowl. Taste for seasoning and adjust. Add more lemon or honey to balance the acidity. You may need to add a dash of water if your dressing becomes very thick - the consistency is completely down to preference, I like to be able to dollop of the dressing onto the plate.
Once your aubergine is cooked, remove from the oven and arrange on a serving plate. Layer on dollops of your dressing, sprinkle with pomegranate, sesame seeds, lettuce and any fresh herbs.
Serve warm or cold. Great with halloumi, feta, tofu, meat, fish or falafel (anything!).