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Fried aubergine with tahini yogurt & pomegranate
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1 tsp fine sea salt
2 tbsp tahini
300g Greek yogurt
1 garlic clove, finely grated
½ lemon, juice
about 75ml olive or vegetable oil
2 tbsp pomegranate molasses
½ x 25g pack flat leaf parsley, leaves roughly chopped
4 sprigs mint, leaves roughly chopped
3 tbsp pomegranate seeds
1. Trim the aubergines, then peel off alternating strips of skin (to leave them looking stripy) and slice into 1-1.5cm rounds. Toss with the salt and leave in a colander in the sink for around 30 minutes. Meanwhile, in a bowl, mix together the tahini, yogurt and garlic. Squeeze in the lemon juice and season; set aside. Wash the salt off the aubergine slices and pat completely dry.
2. Put a large frying pan over a medium heat and pour in enough oil to cover the base. Working in batches, fry the aubergine slices in single layers, for 5 minutes on each side, until golden and cooked through. Transfer to a plate lined with kitchen paper while you fry the remaining slices. To serve, spoon the tahini yogurt over a large serving plate or platter and lay the aubergine slices on top. Drizzle over the pomegranate molasses, then sprinkle over the parsley, mint and pomegranate seeds.
Typical values per serving:
This recipe was first published in June 2020.