The lovely rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce – a beautiful summery dish.
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This is such a lovely recipe. The rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce. You just want to eat more and more all scooped up with some fresh bread.
There’s something magical about the combination of aubergine and tahini, don’t you think?
A classic middle eastern pairing which I can’t get enough of. Especially when you have the addition of a lightly spiced smokey tomato sauce with red peppers and lots of fresh mint added at the end.
It’s a perfect end of summer dish, bold flavours but comforting at the same time.
I love this with aubergine but it’s also delicious with courgette, peppers or even fat juicy field mushrooms.
The lovely rich spiced tomato sauce is absolutely gorgeous with the slightly charred aubergine and herby creamy tahini sauce - a beautiful summery dish.
Prep time: 15 minutes mins
Cook time: 35 minutes mins
2 servings
No ratings yet
Ingredients
For the aubergines
- 2 aubergines sliced lengthwise into strips
- 2 tbsp olive oil
- 1/2 tsp sea salt
- For tomato sauce
- 1 large red onion chopped
- 2 tbsp olive oil
- 2 peppers diced–yellow/red/orange
- 4 cloves garlic sliced
- 1 tbsp cumin seeds
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 1 tbsp rose Harissa paste or 1 tsp harissa paste
- 400 g cherry tomatoes sliced
- 250 ml water
- 1/2 tsp sea salt
- 1 bunch mint shredded
For the herby tahini sauce
- 3 tbsp tahini
- Juice 1/2 lemon
- Pinch sea salt
- Small bunch of coriander
- Small bunch fresh mint
- 75 ml water
- 3 tbsp extra virgin olive oil
For the toppings
- 3 tbsp pine nuts
- Fresh mint
Instructions
To griddle the veg
Add the aubergine slices to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
Alternatively–bake
Pre heat your oven to 180c.
Add the aubergine to a large baking tray with some oil and season well.
Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the sauce
Fry the onion in a large pan with the olive oil for 8-10 minutes until soft and caramelised.
Add the pepper and garlic and fry for a further 3-4 minutes.
Add the spices and stir to combine.
Now add the harissa and tomato purée and cook for 1 minute further.
Add the chopped cherry tomatoes and water, cover the pan and simmer for 15 minutes. Stir occasionally.
Uncover then simmer for 10 minutes.
Finally, add the salt, pepper and shredded mint. Stir to combine.
To make the tahini sauce
Add the ingredients to a food processor or mini chopper and blitz to combine.
To serve
Serve the griddled with the tomato sauce and drizzle over the tahini dressing.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Tomatoes or Aubergines
The Ultimate Pumpkin Curry, With My Favourite Spices
Roast tomato, Crushed Potato and Pesto Salad
Chana Masala Mango Naan
Aubergine Zaalouk with Chickpeas and Za’atar Flatbread
Spiced Whole Cauliflower with Smoky Tomatoes and Salsa
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