About this project
This is a fantastic very simple sauce that can go with so many dishes. It's a lovely salad dressing and goes really well with other veggies too like kale (on my blog I have a breakfast recipe for egg, kale and tahini on toast which this would work perfectly with) or tomatoes or drizzled over cooked salmon, tofu, or chicken breast.
Here the tahini sauce is served with baked aubergine which is so easy to prepare and makes a fab light lunch.
Pre-heat the oven to 180 °C / gas mark 4. Slice the aubergine in half and make slices into it on the diagonal both ways. The skin stays a bit tough so do make sure you cut nice and deep so you can scoop out the flesh.
Place the aubergine onto a baking tray and rub into the flesh the olive oil, sesame oil and a good grind of salt and pepper. Put in the oven and roast for 30-40 minutes, until the flesh is soft and coloured.
While the aubergine is roasting put your tahini paste into a mug or small dish and add the garlic granules. Stir together to combine, together with a pinch of salt.
Slowly, and I really mean slowly, add 2-3 tablespoons of warm water. If you add it too quickly the whole lot will split (oil + water !). But adding slowly and continually stirring the tahini and water should blend together and start to thin. Add as much water as you want to get the consistency desired. I still quite like a thick sauce, so only go with about 2 tablespoons. Add a squeeze of lemon juice to also thin and add some zing.
When the aubergine is cooked serve on a bed of salad (I went rocket), scatter with the pomegranate seeds and drizzle with the tahini dressing. Enjoy!