This has quickly become one of my go-to meals. I am a sucker for anything aubergine-related. It is such a versatile vegetable and its taste can be easily modified and enhanced through the use of various dressings and marinades etc.
Tahini is widely accessible nowadays (I always purchase mine from middle eastern stores where they tend to be super cheap!). I don’t recommend ever buying it from regular supermarkets as they are a lot more expensive here, plus; the tahini options from named supermarkets are NOT your traditional tahini. Tahini should be super runny, and should require little to no mixing upon opening. You should always have a tub of tahini in your cupboard. It is the perfect springboard for; developing homemade dressings, thickening recipes, and forming creamy, delicious meals!
The zingy lime, paired with the salty soy sauce is a wonderfully pleasing combination. I add fresh ginger to everything! It is such an immune booster and I feel like its fiery taste really keeps my sinuses clear. I try to incorporate it into all of my savoury recipes, however – it is completely optional here! If you do want to add it in; simply crush a small bit of fresh, peeled ginger in a garlic crusher and add it to the tahini mixture.
These aubergines are delicious on their own, or served with some sweet potatoes and veggies. Another option would be to scoop out the flesh and mash it into some rice or potato, and then return this mixture to the skin of the aubergine. It is so moist and flavourful this way too. There are so many amazingly delicious capabilities! Plus; its easy peasy to create.
Yield: 2 servings, plus additional dressing for topping.
- 1 aubergine
- 1 tbsp of tahini
- Juice of 1/2 a lime
- 2 tsps of soy sauce OR tamari
- 1 pinch of black pepper
- 1 pinch of garlic powder
- 1 pinch of cumin
- 1/2 tsp of agave
- Small section of fresh ginger, crushed (optional)
- 1 tbsp of water
- Preheat your over to 200 degrees Celsius.
- Cut your aubergine into 2 even halves.
- Slice the aubergine flesh into criss-crossed diagonal lines (as shown). Ensure that you do not pierce the knife through the skin of the aubergine.
- Place the aubergine halves onto a baking-paper lined, oven-proof tray while you prepare the tahini dressing.
- Add the tahini and lime juice to a small bowl and mix well using a fork (this will create a paste-like mixture).
- To this, add the soy sauce, agave, spices and ginger. Mix well.
- Finally, add the water and mix well.
- Using a pastry brush, brush the dressing over the aubergine. Be generous in your application and make sure that you get the mixture into the grooves of the aubergine.
- There should be some mixture left over. Set this aside for pouring over your meal later on.
- Add the aubergines to the oven and cook for about 30-35 minutes (until golden brown).
- Remove from the oven and pair the aubergine with fried veggies and sweet potato.