Eggplant and tahini – 5 minute lunch

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Superfood lunch in 5 minutes? No excuses for mi goreng again. This is like eating a huge, delicious bowl of baba ganoush, but deconstructed. Because eggplant in dip-form is so obviously mainstream.
Adapted slightly from a Karen Martini recipe here.
Serves 1-2

What you’ll need:

1 large eggplant
1 big garlic clove/2 small ones (grated – i used a mircoplane but any fine grater will work)
Extra virgin olive oil
Salt
Pepper
2 tablespoons tahini
3 heaped dessert spoons natural/greek yogurt
Juice of 1 lime (or small lemon)
2 teasponns cumin
1 teaspoon coriander
Pinch carraway seeds
Pomegranate seeds
Balsamic vinegar
Small handful of mint leaves.
Optional:
Salad to serve with, I used kale and rocket.
Cut the eggplant into 4 lengthways. Season with salt and pepper and brush with olive oil. Place on grill plate and grill on both sides until cooked but not falling apart (a couple of minutes). Remove from oven.
Mix cumin, coriander, carraway, garlic, tahini, yogurt, lime/lemon. Season with salt and pepper if desired.
Place eggplant on salad, if that’s what you’re serving it with. Pour dressing over. Drizzle with olive oil, pomegranate seeds, mint and balsamic vinegar.
Nom, nom and nom.
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