Spiced Smokey Tomatoes, Griddled Aubergine and Herby Tahini

This is such a lovely recipe. The rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce. You just want to eat more and more all scooped up with some fresh bread.

There’s something magical about the combination of aubergine and tahini don’t you think? A classic middle eastern pairing which I can’t get enough of. Especially when you have the addition of a lightly spiced smokey tomato sauce with red peppers and lots of fresh mint added at the end.

Its a perfect end of summer dish, bold flavours but comforting at the same time.

I love this with aubergine but its also delicious with courgette, peppers or even fat juicy field mushrooms.

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  15 minutes preparation time
  35 minutes cook time

Ingredients

For the aubergines; 

  • 2 aubergines sliced lengthwise into strips 
  • 2 tbsp olive oil 
  • 1/2 tsp sea salt

For tomato sauce; 

  • 1 large red onion chopped 
  • 2 tbsp olive oil
  • 2 peppers diced – yellow/red/orange 
  • 4 cloves garlic sliced 
  • 1 tbsp cumin seeds 
  • 1 tbsp smoked paprika 
  • 1 tbsp tomato purée 
  • 1 tbsp rose Harissa paste or 1 tsp Harissa paste 
  • 400g cherry tomatoes sliced
  • 250ml water 
  • 1/2 tsp sea salt 
  • 1 bunch mint shredded 

Herby tahini sauce; 

  • 3 tbsp tahini 
  • Juice 1/2 lemon 
  • Pinch sea salt
  • Small bunch coriander 
  • Small bunch fresh mint 
  • 75ml water 
  • 3 tbsp extra virgin olive oil 

Toppings;

  • 3 tbsp pine nuts 
  • Fresh Mint

Directions

Firstly bake or griddle the aubergine;

To griddle the veg;

  1. Add the aubergine slices to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. 

Alternatively – bake 

  1. Pre heat your oven to 180c 
  2. Add the aubergine to a large baking tray with some oil and season well. 
  3. Bake for aprox 30 minutes or until soft and a little charred. Set aside. 

To make the sauce; 

  1. Fry the onion in a large pan with the olive oil for 8-10 minutes until soft and caramelised. 
  2. Add the pepper and garlic and fry for a further 3-4 minutes.
  3. Add the spices and stir to combine. 
  4. Now add the harissa and tomato purée and cook for 1 minute further.
  5. Add the chopped cherry tomatoes and water, cover the pan and simmer for 15 minutes. Stir occasionally.
  6. Uncover then simmer for 10 minutes.
  7. Finally add the salt, pepper and shredded mint. Stir to combine. 

To make the tahini sauce; 

  1. Add the ingredients to a food processor or mini chopper and blitz to combine. 

To serve; 

  1. Serve the griddled with the tomato sauce and drizzle over the tahini dressing. 

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