Spiced Smoky Tomatoes, Griddled Aubergine and Herby Tahini

The lovely rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce — a beautiful summery dish.

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 add a lightly spiced smokey tomato sauce with red peppers, and lots of fresh mint added at the end!

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

I love this with aubergine, but it’s also delicious with courgette, peppers, or even lovely big field mushrooms.

I hope you love this recipe, Niki xx

The Recipe

Spiced smoky tomatoes, griddled aubergine and herby tahini

Prep time: 15

Cook time: 35

2 servings

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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
400 g cherry tomatoes sliced
250 ml water
1/2 tsp sea salt
1 bunch mint shredded

For the herby tahini sauce

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

For the toppings

3 tbsp pine nuts
Fresh mint

Instructions

To griddle the veg

Add the aubergine slices to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
Alternatively–bake
Pre heat your oven to 180c.
Add the aubergine to a large baking tray with some oil and season well.
Bake for approx 30 minutes or until soft and a little charred. Set aside.

To make the sauce

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

Spiced Smoky Tomatoes, Griddled Aubergine and Herby Tahini

The Recipe