Roast aubergine with beetroot + tahini dip

Oh, aubergine! poor old aubergine, it gets such a bad wrap. Sure there are reasons for this, the spongy, unseasoned, oil-logged stuff of the 90's + 00's. So yeh I get it, but this recipe will change your mind. Promise. 

Serves 2 

1 x large aubergine, sliced in half long ways 

1 x tablespoon light soy

1/2 tablespoon dark soy

1 x tablespoon pomegranate molasses

1 x tablespoon toasted sesame oil 

Beetroot tahini dip, 

200g x cooked beetroot 

2 x tablespoons tahini 

1 x tablespoon lemon juice 

1 x small clove garlic

1 x teaspoon dried mint 

1 x tablespoon extra v. olive oil 

To serve,

Salad leaves

Finely sliced spring onions 

Preheat oven to 200 degrees C.

Take you aubergine and take a small knife, score the inside flesh to create a diamond shape all over. Rub both with olive oil and sprinkle with sea salt. Pop in the oven and roast for 25 minutes. 

Pop the beetroot into a high sided pot, add the garlic clove, two tablespoons of tahini, dried mint , olive oil and all the lemon juice. Pop a stick blender in and pulse to a smooth paste. Add salt and pepper to taste. If you like a smooth consistency, then push the puree through a sieve. 

For the dressing add the soy sauce, pomegranate molasses and sesame oil and give it a really good mix with a fork - this will help it all emulsify. 

Remove the aubergine from the oven, plate up and drizzle a generous couple of spoonfuls of dressing, add your salad leaves, spring onions and then pour over some of your beetroot tahini dip. 

I would say this is more of lunch dish as it is very light but utterly delicious! 

Enjoy x