Aubergine and chilli pide
Pide is a Turkish flatbread which can be topped like pizza for a quick, easy meal. Make your dough, then top with aubergine, chilli and spices for a vegetarian lunch or supper.
Hasselback aubergine with green tahini and speedy grain salad
Serves 2
Easy
Prep:
Cook:
Hasselbacking is back and it works really well with aubergine to ensure it roasts to silky perfection
Skip to ingredients
- 1 medium aubergine
- 1 tbsp olive oil
- 1 tsp ground cumin
GREEN TAHINI SAUCE
- 50g tahini
- 1 lemonzested and juiced
- 30g mixture of parsley and mint or coriander
- 1 garlic cloveroughly chopped
SPEEDY GRAIN SALAD
- 250g pouch of pre-cooked mixed grains
- 400g tin of cannellini beansdrained
- ½ lemonzested and juiced
- 1½ tbsp extra-virgin olive oil
- 40g toasted pine nutsreserving a few to garnish
- 100g pomegranate seedsreserving a few to garnish
Nutrition: per serving
- kcal586
- fat33g
- saturates4g
- carbs45g
- sugars9g
- fibre16g
- protein18g
- salt0.5g
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.
