Saturday, March 1, 2008
Grilled Aubergine with Tahini Sauce
Tahini paste is made from ground roasted sesame seeds and is easily available all over Dubai.
2 medium sized local aubergines.
2 tbsp tahini (sesame) paste
Juice from half a lemon
1 tbsp mayonnaise
1 tbsp crème fraiche (or natural yoghurt)
50 ml double cream
Chopped fresh flat-leaf parsley
In the oven or in a dry frying pan toast a small handful of pine nuts. Set to one side.
Slice the aubergine lengthwise into four slices, they should be at least 1cm thick, any less they will fall apart. Brush both sides with olive oil which has had a clove of garlic crushed into it.
Place the slices of the aubergine onto the hot grill and cook for about two minutes each side. Remove and place on a long shallow dish.
In a bowl combine the tahini paste and the lemon juice. It will turn all stiff and sticky, don’t worry! Add the mayonnaise and the crème fraiche and give it a really good stir. Then add the double cream, keep stirring and adding cream until you have quite a runny consistency for the sauce.
Pour the sauce over the grilled aubergine, sprinkle the pine nuts on the top and then garnish with the chopped parsley.