Griddled Aubergine with Soy Tahini Dressing

Total time 90 mins

60 mins preparation time

30 mins cooking time

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.

Ingredients

4 portion(s)

aubergines

2 tbsp

salt

2 tbsp

olive oil

fennel

pomegranate

25 g

pistachio nuts

A few mint leaves

For the dressing

garlic clove

2 tbsp

tahini (sesame paste)

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 ½ tsp

pale treacle syrup (or: agave syrup)

1 tbsp

lime juice

Freshly ground pepper

Nutritional facts (per portion): 820 kJ / 195 kcal

12.1 g Fat

5 g Protein

14 g Carbohydrates

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Recipe-ID: 33

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