My roasted aubergine with tahini sour cream and pomegranate
Yield 6 portions
Ingredients
- 3 medium aubergine ( eggplant)
- 1 pomegranate
- 2 tablespoons za'athar spice blend
- 1 tablespoon sesame seeds, gold and /or black
- 3 tablespoons tahini
- 20 cl sour cream
- 2 tablespoons olive oil
- 3 tablespoons sunflower seeds
- salt
Instructions
- Slice the aubergines in 2 lengthwise and score them criss-cross. Brush with tahini and olive oil, season with salt and za'athar spice blend. Grill face down for a few minutes, just long enough to char them.
- Roast them in a pre heated oven at 180C for 20 minutes, remove and add brush them with a little olive oil and continue roasting for 10 minutes, till the aubergines are cooked through but still hold their shape.
- Add to the sour cream, 1 tablespoon of tahini and season with salt and za'athar spice blend. De-seed the pomegranate.
- Serve the aubergine hot out of the oven, top with a tablespoon of cream mixture, some more tahini, pomegranate seeds, sunflower seeds and sesame seeds.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/autumn/my-roasted-aubergine-with-tahini-sour-cream-and-pomegranate/