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  15 April 2021  

#  Aubergine With Tahini, Yoghurt &amp; Chilli  


Another spring/summer hero, regular readers will know how much we love aubergine dishes here at SL. The tangy, tahini yoghurt and hint of spice make it the ideal accompaniment to lamb.  


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Serves

 6 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 aubergines  

   5 tbsp of olive oil  

   Juice of 1 lemon  

   Salt and pepper  

   200ml of yoghurt  

   2 tbsp of tahini  

   1 garlic clove, crushed  

   1 tsp of honey  

   1 tsp of sumac  

   80g of pomegranate seeds  

   Coriander leaves  

 



  

 



Method

 Step 1 

Pierce the aubergine with a sharp knife and place on the fire pit/BBQ (if cooking inside, place in the oven at 220°C) for about 40 minutes or until the skin is black and crispy. Leave it to cool slightly. Then, slice the aubergine open and scoop out the flesh and place in a bowl. Drizzle with olive oil, squeeze over the lemon juice and season with salt and pepper.



 Step 2 

Mix together the yoghurt, tahini, garlic, honey, lemon, olive oil and seasoning and spoon over a serving platter. Scatter over the aubergine, then the sliced chilli, sumac, pomegranate seeds, olive oil and coriander leaves.



 



 

 

 

 

 

 

 

 

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