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Recipe: Aubergine with tahini and honey

Serves: 4-6 as a starter

Prep:

Cook:

Serves:

    This Middle Eastern inspired dish makes a wonderful starter for a festive meal. As well as being packed with healthy ingredients, it is also beautiful to look at.

    Serves: 4-6 as a starter. Preparation time: 20 minutes. Cooking time: 45 minutes.

    Ingredients

    ● 4 large aubergines
    ● Olive oil
    ● Maldon sea salt
    ● Cracked black pepper
    ● Garlic granules
    ● 2 tbsp toasted sesame seeds
    ● 1 red chilli, (optional)
    ● 1 pomegranate, deseeded
    ● 4 tbsp of tahini
    ● 2 tbsp acacia honey
    ● Bunch of coriander, roughly chopped
    ● 4 white pita breads

    Method

    ● Heat the oven to 200°C/400°F/gas 6
    ● Remove the stalk from the top of each aubergine, then cut each one into 4 or 5 slices lengthways, depending how thick your aubergines are.
    ● Put in a large bowl and toss to coat in a generous amount of olive oil. Lay on 2 roasting trays and season on both sides with garlic granules salt and black pepper.
    ● Roast for 40 to 45 minutes, turning occasionally until tender, then leave to cool. When cool, fold into bundles.
    ● Meanwhile, toast the sesame seeds on medium heat, shaking the pan occasionally, remove the seeds when they darken and become fragrant, then put to one side.
    ● Deseed and finely chop the chilli.
    ● On a large platter, place bundles of the aubergines around the plate.
    ● Spoon the tahini paste around the plate.
    ● Drizzle with olive oil and squeeze the acacia honey around the plate.
    ● Scatter the finely chopped red chilli and garnish with the toasted sesame seeds, fresh coriander and pomegranate seeds.
    ● Serve with the pita bread warmed and sliced into lengths.

    Method
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