SUMAC-ROASTED BABY AUBERGINES WITH TAHINI DRESSING

I love sumac. It’s exotic, fragrant and the very essence of how aromas can be transporting, in this case instantly dipping you into a faraway world of Middle Eastern flavours. It’s not always readily available, but if you look around you’ll be able to get your hands on it, and then store it amongst your spice jars like a treasure.

Serves 4 • Ready in 30 minutes • 100% plant based

WHAT YOU NEED

6 baby aubergines or 2 large ones, halved lengthways

1 Tbsp olive oil

1 level tsp salt

1 tsp sumac

½ tsp ground cumin

½ tsp ground coriander

1 cup bulgur wheat or quinoa

Tahini dressing

½ cup good-quality hummus (page 9)

¼ cup Greek yoghurt

1 Tbsp lemon juice

2 Tbsp good-quality olive oil

To serve

3–4 baby cucumbers, sliced or ½ large cucumber, halved lengthways, deseeded and sliced

fresh mint

pomegranate arils

creamy goat’s milk cheese or labneh

WHAT TO DO

1.   Preheat the oven to 190ºC.

2.   Arrange the aubergines in a large, shallow baking tray, drizzle with the olive oil, season with salt and sprinkle over the spices. Roast in the oven for 25–30 minutes or until golden and cooked through.

3.   Meanwhile, cook the bulgur wheat or quinoa according to packet instructions.

4.   Mix the dressing ingredients together and adjust to taste.

5.   Transfer the cooked grains to a platter, top with the roasted aubergines and cucumbers, garnish with fresh mint, pomegranate arils, goat’s milk cheese and a drizzle of the creamy dressing. Add an extra drizzle of olive oil, if you like, as well as an extra sprinkling of sumac, and serve immediately.