Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Pomegranate Molasses & Tahini Dressed Aubergines
Inspiration for those balmy summer evenings when we want to eat out and quaff rose! These aubergines can be cooked on the barbecue but I’ve also provided oven guides too. These are amazing served by themselves or as a side to lamb or couscous.
Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
4 aubergines halved lengthways
1 tsp Za’atar
1 tbsp olive oil
½ tsp salt and pepper
2 tbsp Pomegranate Molasses
3 tbsp Pomegranate seeds
fresh coriander leaves
2 tbsp toasted almonds
For the Tahini Dressing:-
4 tbsp fresh tahini
juice of 2 limes
1 crushed garlic clove
1 tbsp olive oil
Whisk together the garlic, tahini and lime juice adding olive oil and more lime if it becomes too thick.
Score the aubergine flesh in a criss-cross pattern. Rub all over with the olive oil.
Sprinkle over the Za’atar, salt and pepper.
Put directly on the grill of a low-medium barbecue and cook for 20 minutes turning every two minutes. If the barbecue is too hot the aubergines will burn. You can turn up the heat for the final minute when you cook the aubergines flesh side down if you’d like char marks!
Alternatively follow the above instructions and cook on a griddle or place on a baking tray and roast in a hot oven for 25 minutes at 200 degrees.
Remove to a serving platter to rest. Drizzle over the pomegranate molasses, then the tahini dressing. Finally sprinkle with the toasted almonds, pomegranate seeds and coriander leaves.