Aubergines Roasted with Tahinia - Chef Recipe by Fadi Kattan

Ingredients

4 large aubergines
Olive oil
95 g tahinia
4 garlic cloves
Juice of 2 lemons
2 chillies, finely chopped
1/2 tsp fine salt
6 Tbs water
1 bunch dill, fronds coarsely chopped and stems discarded
1 bunch flat-leaf parsley, leaves only, coarsely chopped
1 tsp nigella seeds
1 tsp coriander seeds
2 Tbs pomegranate seeds
2 Tbs toasted pine nuts

Method

Preheat the oven to 200 C.

Rub the aubergines with the olive oil and place them in a roasting pan. Roast for about 45 minutes, turning them every 10 minutes so they cook evenly.

Meanwhile, prepare the tahinia sauce. Combine the tahinia, 2 1/2 tablespoons of the olive oil, 2 of the garlic cloves, the lemon juice, chillies and salt in a food processor. With the motor running, add the water slowly and continue mixing until the sauce is smooth.

Place the aubergines on a serving dish, and press down so the skin cracks. Drizzle on the tahinia sauce and sprinkle the dill, parsley, nigella seeds and coriander seeds on top. Then sprinkle on the pomegranate seeds and the pine nuts.

Thinly slice the remaining 2 garlic cloves. Heat a little oil in a small pan over medium heat. Add the garlic and fry until golden, 2 minutes.

Drizzle the oil with the garlic on top, and serve.

Credits: This is an edited extract from Bethlehem by Fadi Kattan (Hardie Grant Books, RRP AUD $55). Food Photography: ©Ashley Lima. Location Photography: ©Elias Halabi.

Photo Credits: This is an edited extract from Bethlehem by Fadi Kattan (Hardie Grant Books, RRP AUD $55). Food Photography: ©Ashley Lima. Location Photography: ©Elias Halabi.