AUBERGINE WITH TAHINI AND YOGHURT

AUBERGINE WITH YOGHURT, TAHINI AND GARLIC

So... Am not sure if you read my yesterday's recipe with the 3 green bean salad... but if you did, you would know that some sort of cook off occurred last night at the P's house...
We bought a fillet and ribeye steak from our local 3 butchers.... Moens, Ginger Pig and Dove's (I know - some would say too much meat for 4 of us, but we would disagree..)  We couldn't actually choose a winner from our two favourites - so the top 2 were unanimously the ribeye from Moens (but slightly heavier on the price) and the fillet from Ginger Pig (definitely my best - god it was good, and cooked to perfection - you clever man, I do love you!)

But every good piece of meat needs a rather tasty side dish to compliment it - and I LOVE aubergine... so I rustled this little number up.  It is a really old recipe of mine, and I haven't made it for ages, but it's definitely making a well deserved comeback.....

INGREDIENTS - for 4

2 large aubergines
3 cloves garlic (finely chopped)
2 tbsp tahini paste
Juice and zest of 1 lemon
Half a pot of yoghurt (about 250g)
A couple of tsp fresh ginger (finely chopped)
Sesame seeds
1 tsp Cumin
1 tsp Turmeric
salt/pepper
Coriander for garnish

Slice the aubergines and put in a preheated oven (around 180 deg) with some olive oil, check on them after about 10 mins and stir them around.  They will need about 25 minutes, maybe half an hour - you want them really soft and slightly mushy.  Before you take them out, scatter the finely chopped garlic over them, and cook for 5 to 10 minutes more.

Once out, put them in a serving dish. In a separate bowl, mix the yoghurt, tahini, cumin, turmeric, lemon juice, lemon zest, ginger, salt and pepper - and once mixed, add it to the slightly cooled aubergine ..
Fry the sesame seeds in a dry pan for a few minutes and then sprinkle on the top - and then add the fresh coriander for garnish.  Voila!

Easy and tasty.... exactly how I like it , but just so you know, I didn't have any coriander yesterday, so the photo isn't 100% true to the recipe -

You can eat this warm or cold the next day...

Always leave a little space for choc later- or not if you have some late night surprise guests who relieved me of my entire chocolate drawer...
Thanks Bron, you both are more than welcome anytime!