Summer Table: Aubergines roasted with tahinia are a smoky treat

This recipe, part of a celebration of Palestinian food, is ideal for summer dining.

Aubergines roasted with tahinia, from Bethlehem: A Celebration Of Palestinian Food by Fadi Kattan.

We use aubergine (eggplant) in all manner of recipes. It is a wonderful vegetable when it’s roasted, charred and smoky, and we all know how fantastic baba ghanouj is. This recipe works as a starter or as part of a shared table and it screams summer to my palate.

INGREDIENTS

● 4 large aubergines

● Olive oil

● 95g/cup tahinia

● 4 garlic cloves

● Juice of 2 lemons

● 2 chillies, finely chopped

● ½ teaspoon fine salt

● 6 tablespoons water

● 1 bunch dill, fronds coarsely chopped and stems discarded

● 1 bunch flat-leaf parsley, leaves only, coarsely chopped

● 1 teaspoon nigella seeds

● 1 teaspoon coriander seeds

● 2 tablespoons pomegranate seeds

● 2 tablespoons toasted pine nuts

Serves 4

Fadi Kattan’s Bethlehem.

METHOD

Preheat the oven to 200°C/ 400°F.

Rub the aubergines with the olive oil and place them in a roasting pan. Roast for about 45 minutes, turning them every 10 minutes so they cook evenly.

Meanwhile, prepare the tahinia sauce. Combine the tahinia, 2½ tablespoons of the olive oil, two of the garlic cloves, the lemon juice, chillies and salt in a food processor. With the motor running, add the water slowly and continue mixing until the sauce is smooth.

Place the aubergines on a serving dish, and press down so the skin cracks. Drizzle on the tahinia sauce, and sprinkle the dill, parsley, nigella seeds and coriander seeds on top. Then sprinkle on the pomegranate seeds and the pine nuts.

Thinly slice the remaining two garlic cloves. Heat a little oil in a small pan over medium heat. Add the garlic and fry until golden, 2 minutes. Drizzle the oil with the garlic on top, and serve.

Bethlehem: A Celebration Of Palestinian Food by Fadi Kattan (Hardie Grant, $40)