I cooked this last night and it was so tasty I wouldn’t mind eating it again now. Give it a go, it only takes 30 minutes and serves two very hungry people.
Ingredients
2 medium aubergines
120ml/4fl oz olive oil
salt and freshly ground black pepper
ground cardamom
25g/1oz pine kernels, toasted
For the dressing
2 tbsp natural yoghurt
1 tbsp tahini paste
1 tbsp olive oil
salt and freshly ground black pepper
1 tsp thyme leaves
lemon juice, to taste
What to do
Set the oven at 200C/400F/Gas 6. Remove the leaves from the top of each aubergine, then cut it into four from stem to tip. Cut each piece into three short, fat lengths. Toss the aubergine with the olive oil and tip it into a roasting dish. Season with salt, black pepper and a little freshly ground cardamom. Roast for forty to forty-five minutes, until the aubergines are soft and toasted.
Make the dressing by mixing the yoghurt, tahini paste and olive oil in a blender or with a small whisk. Season with salt and black pepper and most of the thyme leaves, then check the flavour. You may want to add a squeeze of lemon juice.
Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves.
Yoga Wellbeing tip
You can always heat some pitta up in the oven, with a little drizzle of olive oil it’s a perfect partner to your aubergine with tahini.
Enjoy this autumn favourite,
Peace and warm wishes
Lx
Thanks I have really enjoyed this article