Wednesday, 12 August 2009

Quick lunch - aubergine, courgette, tahini, yogurt salad thingy

Hmmm, all the recipes i seem to be blogging at the mo are of my thrown together lunches on days off from work! Will endeavor to get some more fancy (& some Nahm-inspired) stuff up here soon but, in meantime, here's another of said thrown together numbers...

Roast aubergine & courgette salad with tahini an yogurt dressing

Was in back garden when took this pic, would have looked nicer if sun had come out from behind cloud before i took, but was too hungry, so i ate it.

Ingredients (serves 2, but easy to double/ triple/quadruple for numbers):
  • 1 medium aubergine
  • 2 medium courgettes
  • some natural yogurt - about 4 or 5 tablespoons
  • a tablespoon or so of tahini
  • some herbs - coriander & mint is an ideal combo here, oh and some thyme for the veggies if you have
  • black onion seeds, and dried chilli flakes - optional, but desirable
  • a long red mild chilli
  • a lemon
  • 3-4 cloves garlic
  • olive oil
  • a tomato or two
Rough method (vary as you please):
  • preheat the oven to pretty hot (between 200 & 220 degrees C) chop you aubergine in to largish chunks (e.g one medium aubergine into 8 pieces or so), cut the courgettes slightly larger. Irregular shapes is good, but aim for roughly the same size.
  • put them on a baking tray, smash 2 or 3 cloves of garlic up with pestle and mortar or blade of knife (leaving skin on is fine) and scatter over, season wit salt and pepper, drizzle with olive oil, oh and if you have them then throw some sprigs of thyme around & scatter over some dried chilli flakes.
  • roast until nicely colored and cooked through - about 20-30 mins (give a shake half way through if you remember/ can be bothered).
  • make dressing by mixing together yogurt, tahini, good squeeze or two of lemon juice, add salt n pepper a finely chopped/crushed clove of garlic and some chopped mint and/or coriander leaves. taste and adjust seasoning or lemon juice.
  • quarter tomato and take seeds out, then roughly dice, finely chop the chilli and pick some mint &/or coriander leaves
  • to serve take a platter or individual plates out the roasted veg on, spoon yogurt sauce over liberally, scatter with tomato, herbs, chopped chilli and then black onion seeds
  • recommended with hot pittas alongside (and would go very well with some simple fish or grilled meat).
Off to work shortly, no more time off this wk for me!


1 comment:

Katy said...

think fast food should be prepared and served very quickly - this one 45 minutes...hmm
Might qualify better as 'easy dish' since it's a meal with low preparation time?
Have I got a point?
BTW, thanks for the tips of tasty spinach, tried it the other day with grilled chicken. Yum, nearly as good as yours!