Aubergine siniya

A vegetarian twist on a Middle Eastern favourite

  • place PRE 15 minutes
  • place COOK 30 minutes
  • place SERVES 2 -4
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 Siniya is traditionally made with minced lamb, covered in tahini sauce, grilled and topped with parsley. This veggie version swaps in smoky, grilled aubergine and is topped with a colourful salad. 
  • For the siniya: blacken the aubergine over a gas burner for 5 minutes each side until the skin start to blister and the aubergine is soft. (If you do not have a gas hob, you can do this under a hot grill – keep turning it until it is all blackened.) 
  • When the aubergines are cool, peel the skin off carefully, and place them in a heat resistant serving dish. 
  • Heat your oven to 200°C.  
  • In a bowl mix the tahini paste, water, lemon juice and salt to a smooth paste - if too runny add more tahini paste, and if too thick, add water. It should be the consistency of yoghurt. 
  • Pour the tahini on top of the aubergine and place in the oven for 10 minutes until the tahini has a crust on top and is starting to turn a golden colour.
  • For the salad: mix all the ingredient in a bowl.
  • Serve hot with the salad placed on top. 
Will serve 2 as a starter or 4 as part of a mezze

For the Seniya:

3 aubergines

8 tbsp tahini paste

240ml cold water

4 tbsp lemon juice

1/2 ts salt

For the salad:

40 grams rocket

30g parsley, leaves picked

1 sliced red onion

1 peeled and sliced clementine

Seed of ½ pomegranate

½ red chili, sliced 

60g chopped hazelnuts

1/4 tsp salt

1 tbsp extra virgin olive oil 

1 tbsp lemon juice

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