Aubergines, Mint, Pomegranate & Tahini Dressing

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.

  1. 2 Aubergines
  2. 1tbsp Red wine vinegar
  3. 1tbsp of fresh shredded mint
  4. 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

  1. 2 cloves garlic crushed
  2. 1tbsp Tahini
  3. 125ml of Natural or plain soya yogurt
  4. 1 tbsp Honey
  5. Pinch of cumin
  6. Pinch of cayenne
  7. Juice of a lemon
  8. 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.

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