Every now and then I’ll pop some aubergine on the table at home. I love it, but so far I’ve been unable to get the rest of the family on board with this veggie. If it’s tucked into some moussaka I might just get away with it, but that’s as far as I’ve managed to get!
Despite being on my own on this one I still love aubergine, especially when it’s grilled and combined with other tasty flavours. If you’re also a fan then I think you’re going to love this easy vegetarian dish. Aubergine slices are grilled until they’re charred, golden and soft on the inside. That caramelised deliciousness works so well with the creamy tahini and garlic yoghurt dressing. Simple ingredients provide a bold flavour in this creamy and nutty veggie dish.
Serve this as a gorgeous autumn side dish, a light meal with flatbread or as part of a mezzo sharing platter.
Cook’s notes:
- If you like a bit of heat, add a drizzle of chilli oil just before serving.
- A high heat is great for charring the aubergine, but make sure it’s not scorching hot or the outside of the aubergine will burn before the inside is properly cooked.
- Dukkah makes a delicious addition if you happen to have some on hand.
Here’s how to make the roasted garlic:
AUBERGINE WITH TAHINI YOGHURT
- 1 whole bulb of garlic
- 5 ml (1 tsp) olive oil, for drizzling
- 250 ml (1 cup) full cream plain yoghurt
- 10 ml (2 tsp) tahini
- 5 ml (1 tsp) fresh lemon juice
- salt and freshly ground black pepper
- 30 ml (2 tbsp) flaked almonds
- 2 large aubergines
- 5 g fresh mint leaves, roughly chopped
1.) Preheat the oven to 200ºC. Cut about 1 cm off the top of the garlic so that the cloves are exposed. Place the bulb on a piece of foil and drizzle with olive oil. Wrap and roast for 30 minutes, or until the garlic has softened. Set aside to cool slightly.
2.) Place the yoghurt in a bowl. Squeeze the garlic out of the bulb into the bowl, and use a fork to mix together, mashing the cloves as you mix. Stir in the tahini and lemon juice. Season to taste with salt and pepper, and set aside in the fridge.
3.) Toast the almonds in a dry frying pan for a few minutes, or until lightly golden. Set aside to cool.
4.) Slice the aubergines into 1 cm thick rounds. Brush each side well with olive oil and season with salt and pepper. Place a griddle pan over a high heat, and cook the slices for 3-4 minutes on each side, until cooked through. Set aside to cool for a few minutes.
5.) Swirl the yoghurt onto a serving plate. Arrange the aubergine slices on top, and sprinkle with almonds and mint. Serve immediately.
Cupcakes & Couscous 