Whenever I go and visit my cousins in Israel, I end up on the aubergine diet. I just can’t help it – though I may flirt with hummus, falafel, israeli salad and shakshouka, if I see a menu and there’s an aubergine on it, it’s all I can think about ordering. I never seem to tire of it; the combination of fresh coriander, creamy tahini and aubergine charred on the outside and soft and fleshy on the inside is just beyond heavenly.
Obviously I can’t hop on over to Tel Aviv every time I need my aubergine fix, so I’ve created this delicious dish to curb my cravings. And believe me it does. It’s super easy to make, and brings a little taste of the Middle East right to your dinner table!
- 1 medium aubergine
- 1/2 tsp Himalayan sea salt
- 4 tbsp rapeseed oil
- 2 tbsp tahini
Cut the ends off the aubergine, slice it in half down the middle and score the fleshy sides in a criss cross pattern with a knife. Drizzle the rapeseed oil over the top evenly and season with salt. Place under the grill at 180 degrees for about 20 minutes until the aubergine is chargrilled on top and soft in the middle. Drizzle with tahini and garnish with coriander, pine nuts or pomegranate seeds.
Love, Mrs H xx