Out of all the recipes I cook, or should I say, attempt to cook, this is by far one of my favourites. It’s the only meal I make that I’ll clear my plate on and monkeychops gets no extras, much to his disappointment. Like most of the meals I make this is really easy.
- 2 Aubergines
- 1tbsp Red wine vinegar
- 1tbsp of fresh shredded mint
- Seeds from a pomegrante
(not essential, but worth the effort as they give a nice texture and pop in your mouth, although my kitchen units and tiles never thank me for opening a pomegrante, just think reservoir dogs)!
Tahini dressing
- 2 cloves garlic crushed
- 1tbsp Tahini
- 125ml of Natural or plain soya yogurt
- 1 tbsp Honey
- Pinch of cumin
- Pinch of cayenne
- Juice of a lemon
- S&P
Construction: Slice your aubergines into discs and griddle or fry in a pan until blackened and gooey. Best make sure you stick on the fan or have a tea towel ready to waft under the smoke detector! Combine the tahini dressing ingredients in a blender and whizz until it thickens up and looks nice and creamy, you might need to add a little water in. Season with salt and pepper to taste. Put your cooked aubergines on a plate, season and sprinkle over the red wine vinegar. Drizzle over the tahini dressing, pomegranate seeds and shredded mint and you are done. Serve with some warmed flat breads and salad.
swizzlerskitchen.com 
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