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For a long time I have wanted a copy of Claudia Roden’s Arabesque.
People ask me why I want books with so many non-veggie recipes inside and my response is that it simply inspires more creativity in the kitchen! What can I use to replace the chicken? Can I find a gluten-based substitute for the pork? What mock-meat products on the market might make a good replacement?
This recipe, already meat-free, is a star. Cheers to Claudia Roden for her recipe, which is listed in Arabesque.
Serves 2
- Preheat the oven to a very high temperature, at 240 C (475 F).
- Cut the aubergine either across or lengthways into 1.25cm thick slices. Oil both sides of the slices, sprinkle with a little salt, and place them on an oiled sheet of foil on a baking sheet.
- Bake for 30 minutes, turning once halfway through.
- Meanwhile, mix together yoghurt with the tahini and garlic (tip: you can fry the garlic in a little oil for 20 or 30 seconds before adding to the yoghurt — the flavour infuses more quickly into the yoghurt this way).
- Mix pomegranate molasses together with the white wine vinegar and about a tablespoon of extra virgin olive oil. When the aubergine slices are ready, arrange on a serving plate and brush both sides of the slices liberally with the pomegranate-vinegar dressing.
- Serve with yoghurt mixtue sprinkled on top
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