With incredible flavours of Zhoug and Tahini, this is the only the only way to eat Eggplant. Trust us. Cooked in Roccbox by the incredible @chefphilli.
FEATURED PRODUCTS
INGREDIENTS
AUBERGINE
- 2 Aubergines, sliced into tenders
- 2 tbsp salt
- 400ml water
- 4 tbsp olive oil
- Tahini Yoghurt
- 4 tbsp tahini
- 2 tbsp yoghurt
- 2 tbsp water
ZHOUG
- ½ tsp ground cardamon mini seeds
- 1 tsp teaspoon cumin seeds
- ½ tsp coriander seeds
- 2 jalapenos, sliced (start with one, if unsure)
- 2-3 garlic cloves, minced
- 1 bunch coriander
- 1 bunch parsley
- ½ tsp salt, more to taste
- 120ml olive oil, more to desired consistency
- 2 tbsp fresh lemon juice
- ½ tsp Aleppo chili flakes
DIRECTIONS
- Slice the aubergine into tenders and cover with salt and water to draw out the moisture. Place to one side.
- Toast all the seeds in pan hot cast-iron pan in Roccbox or Dome until fragrant. Make sure not to burn them.
- Blend the seeds in a Pestle and Mortar then blend in garlic. Then mix in the olive oil, salt, lemon juice and Aleppo chilli flakes and jalapenos. Finely chop coriander and add to the mix.
- Mix together the yoghurt and tahini with water. Finish off with a sprinkle of salt.
- Heat a cast-iron pan in your Gozney outdoor oven. Pat dry the aubergine, brush with olive oil and add to the pan. Cook for 12-15 mins at 300°C/570°F until golden.
- Serve the tahini yoghurt on a plate, add on aubergine and finish with Zhoug. Enjoy!
Courtesy of Gozney.