This Middle Eastern inspired dish makes a wonderful starter for a festive meal. As well as being packed with healthy ingredients, it is also beautiful to look at.
Serves: 4-6 as a starter
Prep: 20 minutes
Cook: 45 minutes.
Ingredients
4 large aubergines
Olive oil
Maldon sea salt
Cracked black pepper
Garlic granules
2 tbsp toasted sesame seeds
1 red chilli, (optional)
1 pomegranate, deseeded
4 tbsp tahini
2 tbsp acacia honey
Bunch of coriander, roughly chopped
4 white pita breads
Method
- Heat the oven to 200°C/400°F/gas 6
- Remove the stalk from the top of each aubergine, then cut each one into 4 or 5 slices lengthways, depending how thick your aubergines are.
- Put in a large bowl and toss to coat in a generous amount of olive oil. Lay on 2 roasting trays and season on both sides with garlic granules salt and black pepper.
- Roast for 40 to 45 minutes, turning occasionally until tender, then leave to cool. When cool, fold into bundles.
- Meanwhile, toast the sesame seeds on medium heat, shaking the pan occasionally, remove the seeds when they darken and become fragrant, then put to one side.
- Deseed and finely chop the chilli.
- On a large platter, place bundles of the aubergines around the plate.
- Spoon the tahini paste around the plate.
- Drizzle with olive oil and squeeze the acacia honey around the plate.
- Scatter the finely chopped red chilli and garnish with the toasted sesame seeds, fresh coriander and pomegranate seeds.
- Serve with the pita bread warmed and sliced into lengths.
