Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This one is totally vegan. We have another one on here using Greek yoghurt, check it out: Roasted Aubergine with Greek Yoghurt
1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper
For the tahini:
4 tbsp tahini paste
2 tbsp water
1 tbsp lemon juice
Pinch Himalayan salt
Pinch garlic salt
1 tsp paprika
Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.
Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.
Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.
While it’s baking, make the tahini by simply putting all the ingredients (except the paprika) in a bowl and mixing really well. If it’s too thick, add some more water. If it’s too strong, add some more lemon juice.
Once the aubergine halves are ready, remove from the oven, place on a plate and spoon the tahini on top and sprinkle with paprika. Simples!