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.
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.
To make the tahini sauce
- Add the ingredients to a food processor or mini chopper and blitz to combine.
To serve
- Serve the griddled with the tomato sauce and drizzle over the tahini dressing.
Notes
2 servings