Name: Burnt aubergine with tahini
Yield: Serves 2–4
Ingredients: 3 mini cucumbers (180 g in total, optional); salt and black pepper; 1 tbsp lemon juice; 3 tbsp chopped parsley; 1 garlic clove, crushed; 70 g tahini paste; 1 large aubergine; 90 g cherry tomatoes (optional); 2 tsp pomegranate molasses; seeds from ½ large pomegranate (90 g); 60 ml water; a little olive oil to finish

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

This can be a potent dip or condiment that you can serve with raw vegetables or to accompany lamb or fish. Or, with the optional chunks of cucumber and tomato, it can be a gloriously refreshing summer salad that exudes Middle Eastern aromas. You choose.

Ingredients

1 large aubergine
70 g tahini paste
60 ml water

Method

First, burn the aubergine – see method. When cool enough to handle scoop out the flesh into a colander, avoiding the blackened skin. Leave to drain for at least 30 minutes.

Chop the aubergine flesh roughly and transfer to a medium mixing bowl. Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley and some salt and pepper; mix well w

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Ingredients

Method

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