Yoga Wellbeing recipe – Aubergine with tahini

aubergine

I cooked this last night and it was so tasty I wouldn’t mind eating it again now. Give it a go, it only takes 30 minutes and serves two very hungry people.

Ingredients

2 medium aubergines

120ml/4fl oz olive oil

salt and freshly ground black pepper

ground cardamom

25g/1oz pine kernels, toasted

For the dressing

2 tbsp natural yoghurt

1 tbsp tahini paste

1 tbsp olive oil

salt and freshly ground black pepper

1 tsp thyme leaves

lemon juice, to taste

What to do

Set the oven at 200C/400F/Gas 6. Remove the leaves from the top of each aubergine, then cut it into four from stem to tip. Cut each piece into three short, fat lengths. Toss the aubergine with the olive oil and tip it into a roasting dish. Season with salt, black pepper and a little freshly ground cardamom. Roast for forty to forty-five minutes, until the aubergines are soft and toasted.

Make the dressing by mixing the yoghurt, tahini paste and olive oil in a blender or with a small whisk. Season with salt and black pepper and most of the thyme leaves, then check the flavour. You may want to add a squeeze of lemon juice.

Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves.

Yoga Wellbeing tip

You can always heat some pitta up in the oven, with a little drizzle of olive oil it’s a perfect partner to your aubergine with tahini.

Enjoy this autumn favourite,

Peace and warm wishes

 

Lx

1 Comment
  1. Thanks I have really enjoyed this article

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