This delicious salad was inspired by watching a TV program on Morocco and the fact that it is prime aubergine season here in France at the moment and they are just gorgeous and ripe and purple. When choosing an aubergine or eggplant, (as they are called in the US), always look for an unblemished and shiny one and one that is heavy. If it is too light, then it means the insides are spongy and you will not get that delicious meaty goodness. Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. Arguably the most well known way to use tahini is when making hummus but it is delicious used in Baba Ganoush, an incredible roasted eggplant dip or in salad dressings and sauces. This dressing will make more than you need for the aubergine salad, but, no problem, you can store the rest in a sealed jar in the refrigerator for about 2 weeks.
Serves 4
Ingredients:
2 medium aubergines, unpeeled, cut into circles about 1 cm / 1/2″ thick
2 tablespoons olive oil
Pinch of coarse salt
1 tablespoon dried origanum
1 tablespoon dried basil
Pinch of freshly ground black pepper
Cilantro / Coriander, fresh and roughly chopped for garnish
Tahini dressing:
1 lemon, grated rind and juice
1/3 cup / 80 ml olive oil
1/3 cup / 80 ml tahini
1 tablespoon honey
2 garlic cloves, crushed
Preparation:
Preheat the oven to 225 C / 450 F
Place the aubergine slices, the olive oil, the salt, origanum, basil and pepper in a large bowl and toss – ensure all the slices are well coated
Place all the slices on a baking sheet and bake for 12 minutes
Turn them around and bake another 12 minutes, until golden brown and soft
While the aubergine is in the oven, make the dressing
Place all the ingredients in a screw-top jar and shake well or whisk in a bowl until smooth and creamy (if too thick, add a little water)
Store in the refrigerator
Once the aubergine is cooked, arrange the slices on a platter, drizzle the dressing over
Sprinkle the chopped cilantro over
Eat with warm pita or Moroccan bread
Enjoy!
StefanGourmet said:
Love aubergines and love to roast them this way (although I use a brush to apply the oil to distribute it more evenly). Haven’t tried it witb this dressing yet, so will have to do that.
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Nadia said:
When I do them on the BBQ, which I seem to do almost every second day at the moment, I use a brush because otherwise I feel they absorb too much oil. Hope you try the recipe and enjoy it.
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Mad Dog said:
That sounds good – I love aubergines and I bought a new pot of tahini yesterday. Is there much difference between origanum and oregano?
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Nadia said:
No, just the different way, different counties call it.
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Mad Dog said:
Thanks – I looked it up as it sounded like it might be the same or very similar.
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Cooking For The Time Challenged said:
My daughter said, “could you make this please!?💖” yum!
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Nadia said:
Your daughter has excellent taste 😂
Hope she loves it.
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Cooking For The Time Challenged said:
So funny! Now I will have to try.
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thamesdoverwightportlandplymouth said:
I have just tweeted this recipe for anyone trying to find something new in this bountiful aubergine-eggplant season. Thank you for a summery, light but tasty choice!
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Nadia said:
Thanks. Hope lots of people make it as it is so tasty and so very easy.
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Nadia said:
Thanks for stopping by and joining my blog. I hope you enjoy reading it as much as I enjoy sharing my recipes and travels with you. Welcome aboard.
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chefjulianna said:
Mmmm, you have me drooling over here! I love this! 😀
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Nadia said:
They are very drool worthy😃
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thamesdoverwightportlandplymouth said:
Oh, I just made this for dinner tonight. This recipe is a keeper! I used white eggplant and added a splash of white wine to the sauce because our honey was quite flowery. We had the eggplant with sautéed chicken breasts, used the sauce on both, and have plenty left over. Thank you for sharing this recipe, Nadia.
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Nadia said:
Wonderful. Thanks so much for letting me know and I am so pleased you enjoyed it.
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Jhuls said:
You got me at aubergine and tahini. I must say that this combo is one of the things I love the most. Excellent treat for this week’s FF, Nadia. Have a fab weekend. 🙂
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Nadia said:
Anything middle eastern, I love.
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cookingwithauntjuju.com said:
I like to buy the small version of eggplant – my Farmer’s Market gets into the mini veggies. With tahini I bet this is delicious.
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Nadia said:
Oh yes, in France we firmly believe that smaller is tastier and more tender.
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cookingwithauntjuju.com said:
I agree Nadia and when I can I grow all mini veggies in my garden 🙂
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la vie de Praerie said:
Can’t wait to make this! Roll on summer, with aubergines from the garden 🙂
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Nadia said:
We got a number courgette and tomato crop this year but not one single aubergine🙁
No idea why.
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Nadia said:
A bumper crop
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