Aubergine siniya with tahini
Ingredients
For the siniya:
3 aubergines
8 tbsp tahini paste
240 ml cold water
4 tbsp lemon juice
1/2 tsp salt
For the salad:
40g rocket
30g parsley, leaves picked
1 sliced red onion
1 peeled and sliced clementine
Seeds of ½ pomegranate
½ red chili, sliced
60g chopped hazelnuts
1/4 tsp salt
1 tbsp extra virgin olive oil
1 tbsp lemon juice
Instructions
1. For the siniya: blacken the aubergine over a gas burner for 5 minutes each side until the skin start to blister and the aubergine is soft. (If you do not have a gas hob, you can do this under a hot grill – keep turning it until it is all blackened.)
2. When the aubergines are cool, peel the skin off carefully, and place them in a heat resistant serving dish.
3. Heat your oven to 200°C.
4. In a bowl mix the tahini paste, water, lemon juice and salt to a smooth paste - if too runny add more tahini paste, and if too thick, add water. It should be the consistency of yoghurt.
5. Pour the tahini on top of the aubergine and place in the oven for 10 minutes until the tahini has a crust on top and is starting to turn a golden colour.
6. For the salad: mix all the ingredient in a bowl.
7. Serve hot with the salad placed on top.