I love this recipe! It’s my ‘go-to’ during the summer, whether it’s to accompany kebabs on the barbecue, to eat as a delicious lunch or to form part of a mezze, with hummus, grilled haloumi and tabbouleh salad. It’s not just colourful, it’s a total nutrition bomb too! Aubergines and pomegranates are a great source of fibre and contain an antioxidant called anticyanin, which can provide anti-inflammatory, anti-viral, and anti-cancer benefits. They’re also packed with vitamins A, C and E and minerals such as potassium. Tahini is a great source of healthy fats, protein, calcium, iron, magnesium and potassium. Immune-boosting, heart-healthy, energising and tasty … what’s not to like?!
- 2 large aubergines, sliced into 1 cm thick lengths
- 2 tsbp olive oil
- sea salt
- seeds of one pomegranate
- 1 clove garlic, peeled and crushed
- 3 tbsp tahini paste
- 2 tbsp Greek yoghurt
- juice of 1 lemon
- freshly ground black pepper
- 1/4 tsp ground cumin
- 1/2 tsp extra virgin olive oil
- 25g fresh parsley, coriander or dill, roughly chopped
- Lay the aubergine slices on a plate and generously sprinkle with salt. Leave for 30 minutes, then take each slice and pat dry with kitchen towel.
- Meanwhile make the sauce. In a small bowl, whisk the tahini and yoghurt with a fork. Gradually add the lemon juice, then add water until the consistency is like double cream. Add the garlic, pepper, a good pinch of salt, and the cumin. Set aside.
- Heat the griddle pan or barbecue until hot, almost smoking. Brush each aubergine slice with olive oil and lay on the griddle. Cook for 2-3 minutes each side. Don't move the slices once on the griddle (except to turn them over of course!) as this will prevent stripes being formed.
- Transfer the slices to a serving dish. Drizzle over a little extra virgin olive oil, then spoon over the tahini sauce.
- Scatter with pomegranate seeds and finish off with the fresh herbs, and a few good grinds of black pepper.
- Serve with fresh walnut bread to mop up the sauce!