Griddled Aubergine with Soy Tahini Dressing
Aubergines are easy to prepare and cook, and make for a delicious vegetarian meal. They work perfectly with a creamy tahini dressing, brought together with flavour enhancing soy.
- Preparation Time1 hour
- Cooking Time30 mins
Nutrition per serving
- Energy196 Kcals
- 2 aubergines
- 2tbsp salt
- 2tbsp olive oil
- 1/2 fennel
- 1/2 pomegranate
- 25g pistachio nuts
- A few mint leaves
For the dressing:
- 1 garlic clove
- 2tbsp tahini (sesame paste)
- 2tbsp Kikkoman Naturally Brewed Soy Sauce
- 1&1/2tsp pale treacle syrup (or agave syrup)
- 1tbsp lime juice
- freshly ground pepper
Wash the aubergines, slice length-ways, sprinkle the cut surfaces with salt and leave to rest for approx. 60 minutes. Drain the aubergine slices, dab them dry and fry on both sides for approx. 4-5 minutes in a griddle pan. Arrange the slices on plates and drizzle with olive oil.
Remove the top and outside layers of the fennel, wash it, grate it into fine strips and arrange them on top of the aubergines. Remove the pomegranate seeds, combine them with the pistachio nuts and mint leaves and sprinkle over the fennel.
To prepare the dressing peel the garlic clove, crush it and combine it with the tahini, soy sauce, syrup and juice. Season with pepper, drizzle over the aubergines and serve.
Tip! You can use finely ground sesame seeds instead of tahini.