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Grilled Aubergine with Tahini, Cucumber Yoghurt and Cherry Tomatoes
Grilled Aubergine with Tahini, Cucumber Yoghurt and Cherry Tomatoes
Middle Eastern
Small plate
45 mins
Vegetables/vegetarian
Easy
Serves
2

This dish is inspired by Siniya – which is a Middle Eastern casserole usually cooked in Jerusalem with lamb. The vegan version is made with cauliflower. Both have a baked tahini top. We normally cook the aubergine in the Josper at The Palomar, but it can be made under a very hot grill at home. Grilling the aubergine twice results in meltingly soft flesh and the tahini being nicely caramelised.

Best enjoyed just scooping the flesh, baked tahini and yoghurt out of the aubergine skin and spooning it onto warmed pitas.

Recipe courtesy of
Ingredients
  • 1 aubergine, halved lengthways
  • 4 tbsp salt
  • 1 tbsp cumin            
  • 1 tbsp smoked Paprika
  • Handful of cherry tomatoes
  • 20g Flaked almonds (toasted)

Tahini Paste:

  • 100g Tahini (ideally raw or paste)
  • 75ml cold water
  • 30ml lemon juice
  • 1 tbsp salt

Cucumber Yoghurt:

  • 1 x cucumber
  • 80g natural yoghurt
  • 1 x green chilli
  • 1 x garlic cloves
  • Fresh oregano
  • Salt and Pepper
Method
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Method
  1. Start off by creating a spiced mix for aubergine. In a small bowl mix the salt, cumin and paprika. Slice the aubergine in half, and then cut a crosshatch pattern into each of the halves. You want to cut about ¼ inch into the flesh.  Rub the spiced mix all over the cut side of the aubergine and leave to sit.
  2. Next make the tahini paste. Mix the tahini, cold water, lemon juice and salt together in a bowl with a whisk until it is smoothly mixed with no lumps. Taste and check seasoning – add more salt if needed.
  3. Next make the yoghurt salsa. Cut the cucumber down lengthways and scoop out and retain the insides – best way to do this is with a teaspoon. Put the insides into a sieve over the sink to drain. The rest of the cucumber can be put back in the fridge or be used to make an easy Fattoush salad.
  4. Once drained, chop the cucumber middles and add them to a bowl with the yoghurt. Mix together.
  5. Finely chop and deseed the green chilli, and then grate or finely chop the garlic clove. Add these to the yoghurt with the salt and chopped fresh oregano. Mix together and check seasoning.
  6. When ready to serve – preheat the grill to 200 degrees and place the aubergine halves skin side up on a baking tray. 
  7. Cook for 15-20 minutes, depending on the size of the aubergine. Remove and then smear the tahini paste on the cut side of the aubergine. Place back in the oven for a further 7-10 minutes . Once nicely caramelised – place the aubergine halves on a plate and finish by smoothing a dollop of the cucumber yoghurt on top of the tahini pasted aubergine halves and scatter the halved cherry tomatoes (that we mix with olive oil, salt and pepper)  and toasted flaked almonds on top.
  8. Enjoy!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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