Sometimes I feel like the aubergine is underappreciated. It gets a nonchalant shrug, spurned from our kitchen tables and bypassed on restaurant menus. But I think we should give the poor old aubergine another chance, really if you think about it, what’s not to love? Juicy and meaty with a sweet caramelised crispy outside, it’s a perfect vessel for big flavoured dressings and sauces. Pick ones with firm flesh, and bright looking stalks for the best flavour, they taste especially good when they’re in season around July and September in the UK.
Roasted aubergine with tahini, coriander and cranberry dressing
2 small-medium aubergines
3 tbsp tahini (ground sesame paste)
2 tbsp and 1 tsp lemon juice
1/4 cup water
¼ cup extra virgin olive oil
4 tbsp red onion, chopped finely
¼ cup coriander leaves, chopped finely
1 clove garlic, minced
¼ cup dried cranberries, chopped
½ tsp honey
salt and pepper
Turn the oven to 200 Celsius. Remove the stalk from the aubergines, and cut in half lengthways. Score the white seeded flesh in a crisscross pattern without piercing through the skin. Brush the flesh with canola oil, season with salt and pepper, and roast in the oven for 45 minutes until crisp and turning brown on the outside, and soft and juicy on the inside. Meanwhile, mix the remaining ingredients together, and add salt and pepper to taste. When the aubergines are ready, pour the dressing on top and serve straightaway, or later at room temperature.
What do you think about aubergine? I’d love to hear your comments!