Grilled aubergine with homemade tahini
Aubergine, also known as eggplant, is a versatile vegetable that can be grilled, roasted or fried to make delicious vegetarian dishes. Its purple colour comes from the anthocyanin pigment, which acts as a great anti-oxidant and anti-inflammatory.
Prep Time 10 mins
Cook Time 15 mins
Servings 6 people
Ingredients
- 3 aubergines
- 2 tbs olive oil or butter
- salt and pepper to taste
- homemade tahini (see my recipe)
- handful of parsley with stems removed
Method
- Preheat the grill to its highest setting
- Cut the aubergines in half lengthways, leaving the stalks intact. Score the flesh with a knife to make a criss-cross pattern
- Brush the flesh side with 2 tablespoons of olive oil or butter and season with salt and pepper
- Put the aubergines, flesh-side down, and grill for 10 minutes, until softened. Turn the aubergines over and grill for a further 5 minutes
- Remove from grill and drizzle with tahini and sprinkled parsley to serve
Tip
You may prefer to scoop out the aubergine flesh to make a side dish of baba ganoush