Grilled aubergine with a miso-tahini dressing

FullSizeRender

This is a great dish to take centre stage, or as a side; for example, with Greek, Italian, on top of a salad or at a BBQ. This is a warming dish for the winter and a light main in the summer, this tastes great in any seasons and you’ll be sure to want it all year round. It is delicately spiced, yet packed with flavour, texture and warmth and we find it has a place at any mealtime.

You will need (serves two as a main or a few to share):

  • 1 aubergine
  • A handful of coriander
  • A handful of parsley
  • Half a pomegranite
  • The juice of half a lemon
  • Salt and Pepper
  • 1 teaspoon of paprika or chilli powder, depending on your preference

For the sauce:

  • 1 heaped tsp of miso paste
  • 4 tsp of tahini
  • 2 cloves of garlic, crushed or very finely chopped
  • The juice of half a lemon
  • Half a glass of water
  • Salt and pepper

Method:

Preheat your grill to 180 degrees celsius and leave this to heat up whilst you slice your aubergines.

Tip the slices of aubergine into a large mixing bowl and rub each strip with paprika, salt, pepper, lemon juice and a drizzle of oil. Keep tossing this mixture until each part is evenly covered, then transfer to a baking tray and into the oven once it is hot.

Whilst the aubergine is cooking (it should take around 12 minutes, but turn half way through), make your miso-tahini dressing by mixing all ingredients, except for the water, together. Once these are well combined, slowly add your water. You may not need the whole thing, you may not even need half, but it should be fairly runny and should be enough to drizzle over the aubergines once you have plated up! Give it a taste and see if it has enough of each ingredient, feel free to adjust to your own tastes!

Once the aubergine slices are fully cooked and starting to crisp slightly on the edges, remove from the oven and transfer to a serving dish. Roughly chop your coriander and parsley and sprinkle these on top, then drizzle over the dressing. The last thing to do is to cut your pomegranite in half and with a large metal spoon, knock out the pomegranite seeds onto the dish.
If you feel like some extra crunch, then finely sliced radishes and red onion are a great addition – both aesthetically and for your tastebuds too! Enjoy!

Advertisements

One thought on “Grilled aubergine with a miso-tahini dressing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s