Posted by Renée Leonard-Stainton on 9 January 2012 - 1:22pm
Herbed Eggplant & Tahini Bake
I have a thing about texture with food. I like to keep my mouth guessing. Do I chew, crunch or slurp? The eggplant in this dish is silky smooth inside, coated with a slightly crisp skin, the almonds add crunch, and the raisins burst with sweetness as soon as you chew the combo. Texture tick! This Moroccan inspired dish can be a meal on its own, or paired with chargrilled skewers of choice.
I have a thing about texture with food. I like to keep my mouth guessing. Do I chew, crunch or slurp? The eggplant in this dish is silky smooth inside, coated with a slightly crisp skin, the almonds add crunch, and the raisins burst with sweetness as soon as you chew the combo. Texture tick! This Moroccan inspired dish can be a meal on its own, or paired with chargrilled skewers of choice.
Method
- Cut the eggplant into 1 cm thick slices
- Sprinkle with salt, leave for 5 mins and mop up any excess water with paper towels
- Heat a large pan, add 3 tablespoons of olive oil
- Add the eggplant and half of the herbs (may need to be done in batches)
- Cook for about 5 minutes on each side, drizzling an extra 2 tablespoons of olive oil on top just before flipping
- When cooked, transfer to a serving platter while sprinkling the raisins and almonds through
- Drizzle half of the lemon juice on top
- Mix tahini, yoghurt, and remaining lemon juice, garlic together
- Stir in 2 tablespoon of hot water to liquefy the mixture
- Serve with dollops or a drizzle of the tahini sauce on top
