Roast aubergines with tahini

Cooking : time 30 mins to 1 hour

Ingredients

2 medium aubergines
120ml/4fl oz olive oil
salt and freshly ground black pepper
ground vehicledamom
25g/1oz pine kernels, toasted
For the dressing
2 tbsp natural yoghurt
1 tbsp tahini paste
1 tbsp olive oil
salt and freshly ground black pepper
1 tsp thyme leaves
lemon juice, to taste

Method

Set the oven at 200C/400F/Gas 6. Remove the leaves from the lid of each aubergine, then cut it into four from stem to tip. Cut each slice into three short, fat lengths. Toss the aubergine with the olive oil and tip it into a roasting dish. Season with salt, black pepper and a little freshly ground vehicledamom. Roast for forty to forty-five minutes, until the aubergines are soft and toasted.
Make the dressing by mixing the yoghurt, tahini paste and olive oil in a blender or with a small whisk. Season with salt and black pepper and most of the thyme leaves, then check the flavour. You may want to add a squeeze of lemon juice.
Tip the warm aubergine into the dressing and toss gently until lightly coated. Spoon on to a serving plate and scatter with the toasted pine kernels and the reserved thyme leaves.

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