MEDITERRANEAN AUBERGINE WITH PISTACHIOS & TAHINI DRESSING
Why have meat if you can have this
You don’t want meat if you have this! I am happy to share this lush recipe with you today, as it is one of my favourites. It is super easy and quick to make, tastes soft and creamy while crunchy and aromatic. Since I discovered the perfect way of prepping aubergines, I cannot get enough of them. Letting them rest in salt is such a great way to extract the water and get rid of their bitter taste. Thanks to an aromatic olive oil marinade, they turn deliciously buttery and irresistible. The tahini dressing and roasted pistachios give this dish the extra bit of powowow so go ahead, scroll down, get hungry and start cooking!
Servings: 2Total time: 35 minFor the aubergine
Ingredients
2 small aubergines
2 tsp salt
3 tbsp olive oil
1 tsp paprika
1 tsp dried rosemary
1 sp falafel spice (cumin, coriander, ginger)
1 clove of garlic, minced
1tbsp fresh rosemary, finely chopped
For the tahini dressing
Ingredients
¼ cup tahini
juice of ½ a lemon
3 tbsp water
pinch of salt
½ tsp cumin
¼ tsp coriander
1 clove of garlic
1 tbsp sesame seeds
toppings
50g roasted pistachios, roughly chopped
Instructions
Cut the aubergines lengthwise, place in a deep dish and generously sprinkle with salt. Let them rest for at least 30 minutes.
In a small bowl, combine the olive oil with the minced garlic, paprika, dried rosemary and falafel spice.
Preheat the oven to 180ºC and line a tray with baking paper.
After 30 minutes, use a paper towel to pat the aubergines dry and get rid of excess salt. Marinate the aubergines in the oil mixture and roast in the oven for 25-30 minutes.
In a food processor, combine all tahini dressing ingredients and blend until you achieved a smooth and creamy consistency.
Serve the aubergine steaks on a plate, top with tahini dressing as well as roughly chopped pistachios and fresh rosemary.
You know what to do next: be fully present with your steaming plate of food and cherish the moment.