This Sunday I cooked some lamb – a rolled half shoulder stuffed with lots of nice things. I threw together a few accompaniments to go with it and while the lamb was nice, the highlight for me was this creamy aubergine dish.
Serves 4 as a side dish or two as a dinner.
Aubergine with Tahini and Pine Nuts
1 aubergine (sliced into disks about 8mm thick)
1 onion (sliced)
2 cloves garlic (sliced)
a handful of raisins (chopped)
a handful of pine nuts (toasted)
For the Tahini Sauce
2 dessert spoons of tahini
juice of half a lemon
garlic (one clove, crushed)
I brushed the slices of aubergine generously with olive oil and toasted on a hot ridged griddle, turning them frequently, then set them aside.
The onion was fried in oil until approaching a golden ‘burger-van onions’ stage, then the garlic was added and then the raisins. Chopped parsley was added and then this mixture was scattered into the aubergine, setting a little aside for a garnish.
The tahini was whisked with the lemon juice and cold water – enough to make it the consistency of thin cream. The garlic was whisked in along with a pinch of cayenne, a little salt and lots of black pepper.
The sauce was drizzled over the aubergine mixture and then topped with the remaining onions, raisins and garlic and the toasted pine nuts, and finally a thin trickle of pomegranite molasses was drizzled over the top, and more parsley (I took the photograph and then remembered the pomegranite and parsley, which is why they’re not visible!).
We had it with cabbage cooked up with broad beans and mint, roasted new potatoes, and the lamb.