Marinated aubergines with tahini dressing
ready in 30 mins
This gorgeous, silky, strongly flavoured dish is my take on a recipe by the wonderfully talented Ottolenghi. This is seriously addictive; you will need to make lots!
3 aubergines, thickly sliced, or small ones, cut in half
Olive oil for brushing
For the marinade:
1 red chilli, deseeded and finely chopped, not too hot
2 tbsp of fresh coriander, chopped
2 garlic cloves, crushed
1 to 2 tbsp lemon juice
4 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the tahini dressing:
3 tbsp tahini
1 tbsp lemon juice
1 garlic clove, crushed
2 tbsp water
salt and pepper to taste
1. Preheat the griddle. Brush each courgette slice in olive oil and griddle for 3 minutes a side. Transfer to a bowl.
2. While still warm add the garlic, mint, oil and lemon juices, and mix well. Leave to marinade for about an hour.
3. Transfer to a serving plate and serve at room temperature, as part of a mixed starter.
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