Aubergine with Tahini Yoghurt and Zhoug

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Eggplants or aubergines are incredibly versatile and one of few vegetables that I can enjoy without having stomach issues. This warm Middle Eastern eggplant salad on a bed of tahini-yoghurt is great with roasted meat or poultry, especially if they are beautifully charred. Zhoug is a popular Middle Eastern condiment made with fresh cilantro, jalapeños, cumin and garlic. Instead of this spicy cilantro-based sauce, you can also drizzle the roasted eggplants with a little pomegranate molasses. The tahini yoghurt and zhoug can be prepared one day ahead.

 

700 g Aubergines, sliced into thick slices 1 tsp Salt 3-4 tbsp Olive oil Zhoug / Hot Green Sauce 1 tsp Sesame seeds, toasted 1 tbsp Pomegranate seeds	250 g 10% Full fat Greek yoghurt 4 tbsp Tahini Juice of one lemon 2 Garlic cloves, crushed Sea salt

1. Cut the aubergine into 3cm thick slices. Brush the olive oil over flesh and skin of eggplant, and sprinkle the flesh evenly with salt.
2. Mix together the yoghurt, tahini, lemon juice and crushed garlic cloves. Finish off with a sprinkle of salt.
3. Heat a grill pan until hot. Add the aubergine to the grill pan and cook for 6-8 minutes per side until tender and charred.
4. To serve, swirl the tahini yoghurt on serving plates, add on aubergine and drizzle with Zhoug. Garnish with toasted sesame seeds and pomegranate seeds.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com