Chef Sami Tamimi shares his recipe for Roasted Aubergine
Years of Culture
Roasted aubergine with tomato pomegranate and herbs
3 long or 2 normal aubergines
90ml olive oil
300g mixed cherry tomatoes, cut into halves
2 garlic cloves, crushed
10g parsley, chopped
1 tbls chopped mint
2 tbls lemon juice
2 tbls pomegranate molasses
10 basil leaves
Preheat the oven to 220°C
Cut the aubergines lengthwise into 4 or 6 wedges, depending on which one you are using. Arrange the wedges on a lined baking tray and drizzle with halve of the olive oil, ½ teaspoon salt and a good grind of black pepper. Mix well to coat and roast for about 25 minutes, or until golden brown.
Allow the aubergine wedges to slightly cool down while you are making the salsa. Mix the tomato, garlic, parsley, mint, lemon juice and the rest of the olive oil in a medium bowl and season well with salt and pepper.
Arrange the aubergine wedges onto serving plate and spoon the tomato salsa on top. Drizzle with pomegranate molasses and finish with the basil leaves.
About Sami Tamimi:
Sami Tamimi is a celebrated British-Palestinian chef, author, restaurateur and food consultant based in London. Tamimi has built an impressive and illustrious career, including well-known creative and business collaborations with Yotam Ottolenghi. He is known for a vibrant and bold cooking style, with modern recipes influenced by his homeland.