Roasted Aubergine with Tahini, Chevre, Pine Nuts and Grapes

av La Kompott
VegetarianGluten-free
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Roasted Aubergine with Tahini, Chevre, Pine Nuts and Grapes

This is one of those dishes that doesn`t really have a recipe. If you don`t like chevre, use feta instead. Any nuts or seeds will be wonderful. If you don`t have gochujang, any chili paste will do. Sliced figs or plums will be as delicious as grapes. The goal is to find a nice balance between sweet, spicy and crispy, so make it your own! Use smaller, quite firm aubergines for best result.

ingredienser

  • 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

fremsgangsmåte

  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.