Eggplant with Tahini & Yoghurt Dressing Bialik College Kitchen Garden Program
4 large eggplants, 2cm thick slices lengthways salt flakes extra virgin olive oil 2 teaspoons cumin seeds 2 cloves garlic, very finely chopped 2 tablespoons tahini 300g plain yoghurt 1 lemon, juiced ¼ bunch mint, torn into pieces ½ fresh pomegranate
grill pan or frying pan metric spoon measures tongs mortar & pestle juicer chopping board knife
Method: 1. 2. 3. 4.
Preheat grill or frying pan. Brush the eggplant with oil and season with sat & pepper. In batches, fry for a few minutes on each side. In a mortar & pestle, grind the cumin seeds coarsely. Add two good pinches of salt and grind together. Place cumin, finely chopped garlic, tahini, yogurt and lemon juice into a bowl. Mix well. Place the eggplant on a serving dish, spoon the dressing over and then scatter mint leaves & pomegranate seeds.