Monday, January 26, 2009

Aubergine with coriander and tahina

Tonight, I made this, based on an Ottolenghi recipe.

It's quick and easy, which is always good.

For two people
1 small aubergine, brushed with olive oil

1/2 a mild red chilli, desseeded and cut into strips
A lot of coriander, finely chopped
2 cloves of crushed garlic
Olive oil
Lemon juice
salt and pepper

Tahina paste
Lemon juice

Cut the aubergine into chunks, brush with olive oil
Put the chunks on a hot griddle pan for 2 minutes to get chargrill marks
Place chunks in roasting tray, season with salt and pepper
Put in 220 C / Gas mark 7 oven for 18 minutes
While it's in the oven, mix the dressing ingredients together
Make the tahina; mix with water and lemon juice

To serve: marinade the aubergine in the dressing, and when ready to serve, drizzle over the tahina. I served it on a bed of rocket, which was nice.

Whole thing takes 25 minutes. Delicious.

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