Inspired from a classic mutabbal, this modern take of a very traditional dish is a delight to the senses.The aubergines (eggplants) are charred in the oven until rendered all soft inside. After a draining/cooling stint, they are topped with a rainbow of vegetables: tomato, red onion slivers, bejewled pomegranate arils, and a pop of bright green from spring onions.
The green tahini dressing is achieved by blending with parsley.
The dressing pound the flavors of the salad perfectly.
It may look like its a little, but it feeds three to four people as a starter quite comfortably.
1.5kg medium aubergines
1/2 tsp salt
10 cherry tomatoes, cut in half
1 tbs finely chopped spring onion greens
1/2 cup pomegranate seeds
1/4 small red onion, sliced
Good olive oil, to serve
For green tahini sauce:
1/2 cup tahini paste
1/2 cup water
1/4 cup lemon juice
1/2 tsp salt
1 clove garlic, grated
1/2 cup parsley, chopped
Preheat oven to 400F.
Poke aubergines in few places with a fork and place them in a baking tray.
Bake for 50 minutes to an hour until soft. Remove from oven and let cool.
Soak sliced red onion in white vinegar.
Once cooled, tear them apart with your hands, discard the skins, then roughly chopped, drain in a colander to get rid as much liquid as possible, about an hour.
Place the drained eggplant in salad or serving bowl and toss the salt in, then add tomatoes, spring onion greens, pomegranate seeds, and drained sliced red onion (discard the vinegar).
Spoon some of green tahini sauce (or as much as needed for the salad) on top.
Toss before serving, then drizzle with some olive oil. Taste and correct the seasoning as needed.
To make green tahini sauce, place all ingredients in a food processor and process until smooth.
If the sauce seems to thick, drizzle in a little bit more water until you get the right consistency you desire. Taste and correct seasoning as needed.