Aubergine with creamy garlic tahini

I LOVE AUBERGINE!!! It's fleshiness, texture & flavour. The sauce that you pour over this aubergine would happily accompany chicken, fish, roast vegetables…you name it. This recipe is super simple, I hope you enjoy.

 

Ingredients

1 large aubergine

1 tablespoon salt

2 heaped tablespoons tahini (hulled)

4-6 tablespoons olive oil

1 tablespoon toasted sesame oil

1 tablespoon tamari

Juice from 1 lemon

1 clove garlic (crushed)

2-3 tablespoons water

3 tablespoons toasted pumpkin seeds

Method

Slice the aubergine, place it in a colander, rub salt all over the pieces and leave for an hour (this helps to get rid of some of the bitterness and prevent the aubergine from absorbing too much oil).

Heat olive oil (2-3 tablespoons) in a large pan and cook the aubergine slices, flipping once golden and soft. Transfer aubergine to a plate. Mix tahini, olive oil, sesame oil, tamari, lemon juice, crushed garlic and thin with some water. Pour the sauce over the aubergine and top with toasted pumpkin seeds.