Roasted Aubergine, Whipped Tahini & Pomegranate Molasses

Roasted Aubergine, Whipped Tahini
& Pomegranate Molasses

Prep time: 5 mins | Cook time: 25 mins | Serves 2-4

Ingredients

2-3 Aubergine
1 tbsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Ground Cumin
1/2 tsp Chilli Flakes
2 Sprigs Oregano
Zest of 1/2 Lemon
1/4 tsp Smoked Sea Salt Flakes
70g Tahini
60ml Water
1/2 tsp Lemon Juice
1/2 Garlic Clove
1/4 tsp Sea Salt Flakes
1/2 tbsp Pomegranate Molasses

Variations

Courgette can be used in place of aubergine in this recipe.

If you don't have pomegranate molasses, you could make your own sharp/sweet dressing by mixing together a 1tsp of balsamic or red wine vinegar with 1 tsp of agave or maple syrup.

1. Cut the aubergine in to halves or quarters length-wise (depending on size). Rub the oil, paprika, cumin, chilli flakes & smoked salt into the aubergine until it's well-coated. Place in a roasting tray, flat-side down. Roast in an oven set to 200°C for 15 minutes.
2. Take the tray out of the oven. Turn each piece of aubergine so it's flat-side up. Zest the lemon directly onto the aubergine, and sprinkle over the oregano leaves. Return to the oven for approx. 10 minutes further. It's done with the aubergine has completely softened, and is starting to char and caramelise.
3. Use a high-speed or immersion blender to blend the tahini, water, garlic, lemon juice & salt. In 10-20 seconds It should turn thick and mousse-like. (If making ahead of time, the whipped tahini can be stored in the fridge, which will turn it even thicker).
4. To serve, spoon the whipped tahini onto a plate. Top with the roasted aubergine along with any fragrant oils from the tray. Drizzle with the pomegranate molasses.

@Greenhouse.Plant.Based.Dining