This is a simplified, veganised version of a recipe from Yotam Ottolenghi’s cookbook Plenty More. It makes a delicious and filling meal for two, or a smaller starter for four.
- 40 g black garlic for the tahini sauce
- ½ tsp salt for the tahini sauce
- 2 lemons juiced, for the tahini sauce
- ⅓ cup tahini for the tahini sauce
- ⅓ cup water for the tahini sauce
- 1 Tbsp agave syrup for the tahini sauce
- 1 red chilli sliced on the diagonal
- olive oil for frying
- handful basil leaves
- 3 pita breads
- 2 eggplants chopped into 1.5cm rounds
- 3 Tbsp olive oil
- 2 pinch salt
- 1 Preheat oven to 250°C. To make the sauce, blend the garlic, salt, lemon juice, tahini, water and agave syrup until a smooth paste forms. Set aside until ready to use. (It makes more than you need for this recipe, so keep in an airtight container in the fridge.)
- 2 Place the eggplant in a bowl and drizzle the 3 Tbsp of olive oil over them, add a few pinches of salt and toss to combine. Place on a baking tray and roast for 35 minutes until very soft and browned.
- 3 In a small frying pan, shallow fry the slices of chilli for about 3 minutes or until crispy. Drain on a paper towel. Warm the pitas. Serve the eggplant on a platter with generous dollops of tahini sauce, a scattering of chilli and basil, and pitas on the side.