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Hasselback aubergine with green tahini and speedy grain salad
- Emily Marten
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Serves 2
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 5 out of 5.2 ratingsRate
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Hasselbacking is back and it works really well with aubergine to ensure it roasts to silky perfection
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Try our hasselback aubergine with green tahini and speedy grain salad, then discover our warm aubergine, pomegranate and onion salad, sticky ginger aubergine, smoked aubergine, pepper and walnut salad with pomegranate and grilled aubergine sabich salad. Now try more aubergine recipes.
If the hasselback method feels like too much effort for a weeknight, you can instead score the aubergines deeply on the cut side in a criss-cross pattern, making sure not to cut all the way through. It also tastes great cold the next day.
Hasselback aubergine with green tahini and speedy grain salad recipe
Ingredients
Nutrition
- 1 medium aubergine
- 1 tbsp olive oil
- 1 tsp ground cumin
GREEN TAHINI SAUCE
-
50g tahini
-
1 lemon
zested and juiced
-
30g mixture of parsley and mint or coriander
-
1 garlic clove
roughly chopped
SPEEDY GRAIN SALAD
-
250g pouch of pre-cooked mixed grains
-
400g tin of cannellini beans
drained
-
½ lemon
zested and juiced
-
1½ tbsp extra-virgin olive oil
-
40g toasted pine nuts
reserving a few to garnish
-
100g pomegranate seeds
reserving a few to garnish
Nutrition: per serving
- kcal586
- fat33g
- saturates4g
- carbs45g
- sugars9g
- fibre16g
- protein18g
- salt0.5g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Halve the aubergine lengthways then put one half face down on a chopping board with two chopsticks lined up lengthways. Cut slices widthways into the aubergine at roughly ½cm intervals, using the chopsticks to prevent cutting the whole way through. Repeat with the other half of the aubergine then put both halves face down onto a lined baking sheet.
-
step 2
Mix the olive oil, cumin and some seasoning, and brush onto the aubergine halves, making sure to get between the slices. Roast for 35-40 mins until really soft.
-
step 3
Meanwhile, make the green tahini sauce by blitzing together all the ingredients, except the zest, with 2 tbsp of cold water until smooth. Add more water by the tablespoon until it reaches a drizzling consistency.
-
step 4
Toss together the salad ingredients. To serve, spoon a little of the tahini on a plate then top with some of the salad and aubergine. Drizzle with the remaining sauce and garnish with the reserved pine nuts and pomegranate seeds.
We have plenty more great aubergine recipes
Authors
Emily MartenDigital Content Producer
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A star rating of 5 out of 5.2 ratings
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