Roasted Aubergine with Tahini, Chevre, Pine Nuts and Grapes

Ingredients

• 2 x aubergine
• 1 tbsp olive oil
• 3 tbsp tahini
• ½ clove garlic
• ½ tsp gochujang
• 2 tsp maple syrup
• 1 pinch salt
• 1 pinch black pepper
• ½ x lemon
• 3 tbsp water
• 2 tbsp pine nuts
• 2 handful blue grapes
• 50 g chevre
• 1 handful fresh mint
• 1 tsp honey
• 1 pinch ground sumac

Method

1. Preheat the oven to 200°C.
2. Poke small holes in your aubergines with a fork before greasing them with a little olive oil. Place the aubergines on a cooking sheet with parchment paper. Bake in the middle of the oven until the aubergines are completely soft. For me it took about 40 minutes.
3. Make the sauce: Add the tahini to a small bowl. Stir in grated garlic, gochujang and maple syrup. Add lemon juice, salt and pepper to taste. Mix in cold water until you have a nice, runny texture.
4. Toast the pine nuts in a dry, hot pan until golden.
5. Cut the grapes into halves. Remove any seeds.
6. Add the aubergines to plates and open with a knife. Season the flesh with a little salt and pepper. Top with the sauce, some crumbled chevre, toasted pine nuts and grapes.
7. Finish with fresh mint, a drizzle of honey and good olive oil and a sprinkle of sumac.