11 Apr 2013

Burnt aubergine and sesame

Burnt aubergine and sesame - Well Seasoned recipes
Some days just call for really simple, really tasty food, like today, like this. I had a long list of things I wanted to get done today, but somehow I've ended up just floating around the house feeling pretty unmotivated to do any of it. So instead I made this, then preceded to wander in and out of the kitchen repeatedly, dipping oat cakes into it and staring out of the window while I nibbled. You get the idea. I did manage to photograph it though, and now I'm sitting at my desk typing, as usual the only thing to get me going today is food ...

Burnt aubergine and sesame
Makes one small bowl
Can be used as a dip, dressing, mezze, you choose ...

1 large aubergine
1 tbsp tahini
Juice of half a lemon
Drizzle of olive oil
Pinch of salt
Toasted sesame seeds to garnish

Place the aubergine on a small baking tray and score a few holes into the skin using a small sharp knife. Place into a really hot oven or under a hot grill and cook until blackened all over and soft and squishy inside.

Leave to cool before slicing open lengthways and scooping out the soft flesh into a bowl leaving just the papery skin, also pour any juices from the tray into the bowl. Use either a hand blender or food processor to blitz until smooth.

Add the tahini, lemon juice, a drizzle of olive oil and some salt, mix well and taste. Add a little more of any of these ingredients according to your taste.

This dish can be made in advance and kept in the fridge for a couple of days, but let it warm up to room temperature before eating to enjoy its flavour fully.


Clare said...

This is a bit like baba ganoush ? I love making a variety of dips and eating them with Turkish bread...great way to eat and so tasty..

Well Seasoned said...

Yes very similar, really good with flatbreads or crudites :)

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