My roasted aubergine with tahini sour cream and pomegranate • Leeks and High Heels
Experience the flavors of Tel Aviv with this light, pomegranate-infused eggplant recipe, featuring Middle-Eastern spices and a touch of sour cream for richness. Perfect for end-of-summer dining.
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Ingredients
- 3 medium aubergine ( eggplant)
- 1 pomegranate
- 2 tablespoons za'athar spice blend
- 1 tablespoon sesame seeds, gold and /or black
- 3 tablespoons tahini
- 20 cl sour cream
- 2 tablespoons olive oil
- 3 tablespoons sunflower seeds
- salt
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