Ingredients
- Ingredients:
- 4 large aubergines
- plenty of fresh greens (arugula, watercress, spinach, purse lane)
- olive oil
- good finishing salt, such as Maldon
- fresh mint
- goat’s feta (cow feta also works)
- liquid honey
- 3 Tbsp. sesame seeds
- pinch crushed chili flakes
- 1 lemon
- Spicy Tahini Sauce (see recipe below)
- Spicy Tahini Sauce
- Makes about 1 cup/225ml
- Ingredients:
- 1/3 cup/80ml tahini
- 1 large clove garlic
- 1 1/2 Tbsp. freshly-squeezed lemon juice
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. crushed chili flakes (or to taste)
- pinch of salt
- 1 tsp. honey (or agave)
- water to thin
Preparation
Step 1
1. Preheat oven to 400 °F/200°C.
2. Toast sesame seeds in a dry skillet over medium-high heat until fragrant. Remove from pan to cool.
2. Cut each aubergine in half lengthwise. Score across the flesh on a 45° angle and then repeat in the other direction to achieve a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with sea salt and roast in the oven for 35-40 minutes until the flesh is very soft and golden.
3. While the aubergines are roasting, make the Spicy Tahini Sauce.
4. Remove aubergines from the oven, crumble a bit of feta on each half and turn on the broiler. Broil just until the cheese softens and takes on some colour (watch the aubergines carefully so they don’t get too dark). Remove from oven and let cool slightly.
5. Serve aubergines on a bed of greens doused with lemon juice. Sprinkle with roasted sesame, crushed chili flakes, flaky salt, lots of mint, a generous drizzle of honey and the Spicy Tahini Sauce.
Spicy Tahini Sauce:
Directions:
In a food processor or blender, add all ingredients and blend on high until smooth. Add water to thin to desired consistency (I added almost 2/3 cup water). Remember that this sauce is meant to drizzle, so it shouldn’t be thick and gloppy. Store leftovers in the fridge for up to 5 days.