Blistered tomatoes with smoky aubergines

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Take the tomatoes off the vine; put in a roasting tin with the lemon zest. Bruise the garlic with the back of a knife, then add to the tin. Season and sprinkle over the sugar, coriander seeds, chilli flakes and oregano. Drizzle over 4 tbsp oil. Roast for 30 minutes until the tomatoes are bursting. Set aside to cool; discard the garlic and zest.

Step 2

Meanwhile, use a fork to puncture the aubergines all over, then use tongs to carefully hold them over an open gas fame on the hob. Turn occasionally until they are ashen on the outside and super-soft inside – about 15 minutes (or put them on a barbecue or under a hot grill for about 30 minutes). Set aside to cool, then peel, roughly chop and put in a sieve over the sink to drain for 10 minutes.

Step 3

In a bowl, whisk together the tahini, lemon juice and remaining 2 tbsp oil. Fold in the aubergine and ½ the coriander. Season with the cumin and a little sea salt. Smooth the aubergine mixture over a serving platter. Top with the tomatoes and their oil, plus the remaining coriander. Serve with flatbreads, if liked.

Ingredient

Unwaxed lemon

1 1
Cherry vine tomatoes

400 grams 0.88 lbs
Dried oregano

1 tsp 1 tsp
Cumin seeds

0.5 tsp 0.5 tsp
Garlic

5 clove/s 5 clove/s
Extra virgin olive oil

6 tbsp 3 fl. ozs
Caster sugar

0.5 tsp 0.5 tsp
Coriander seeds

0.5 tsp 0.5 tsp
Tahini

50 grams 0.11 lbs
Pack coriander

25 grams 0.06 lbs
Chilli flakes

0.25 tsp 0.25 tsp
Aubergines

2 2

Amount Per Serving
	Energy	1314kJ/ 318kcals
	Fat	27g
	Saturated Fat	4g
	Carbohydrates	8,2g
	Sugars	7,1g
	Protein	5,4g
	Fibre	5,4g

View nutrition facts

Blistered tomatoes with smoky aubergines

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

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