Zaatar aubergine skewers with tahini
Prep
15 mins
Cook
15 mins
Servings
4
Difficulty
Medium
These zaatar aubergine skewers are my go to when I want something impressive but genuinely simple. The beauty of this recipe is that you'll have dinner on the table in just thirty minutes from start to finish, making it perfect for busy weeknights. Aubergine is wonderfully versatile and packed with fiber to keep you satisfied, while the warm spice of zaatar adds so much flavor without any fuss. The creamy tahini sauce brings everything together beautifully, creating a dish that tastes like you've spent hours in the kitchen when really you've barely lifted a finger. It's one of those rare recipes that manages to be both quick and special.
Ella x
Ingredients
- 1aubergine(cut into 2-3cm chunks)
- 1red peppers(red pepper, cut into 2-3cm chunks)
- 2 tbspolive oil(plus extra for brushing)
- ½ tbsppomegranate molasses
- 2 tspzaatar
- 1 tspsea salt flakes
- 2 tbsptahini(stirred until smooth)
- 2 tsppomegranate molasses
- 25 gramscoriander leaves(chopped, to serve)
Detail level
Instructions
- 1
Prepare and light the barbecue. In a large bowl, whisk together the olive oil, ½ tbsp pomegranate molasses, the zaatar and sea salt flakes. Add the aubergine and pepper, toss well and set aside to marinate for 20-30 minutes. Thread the veg onto 4 long metal skewers (or soaked wooden skewers), alternating 2 aubergine chunks to every 1 piece of pepper. Brush the grill rack with oil, then barbecue for 10-15 minutes, turning regularly and basting with the leftover marinade, until tender and charred. Transfer to a serving platter, drizzle with the tahini and 2 tsp pomegranate molasses, then scatter over the chopped coriander leaves to serve.
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