This is our Chef Georgia's favourite go to light supper recipe. Delicious, crispy aubergine spiced with dried herbs and garnished with fresh coriander, tahini and honey. Full of flavour, the tahini adds vegan protein to the dish and honey gives it antibacterial powers. Enjoy!
Crispy Aubergine with Tahini & Honey
1 large aubergine
1 tbsp of coriander seeds
1 tbsp of cumin
1 tbsp of honey
1 tbsp of tahini
Handful of fresh coriander, finely chopped
Pre heat the oven to 180 degrees and line a baking tray with tin foil.
Chop your aubergine into eight large fingers, sprinkle them with salt and leave for an hour letting them salt absorb all the water out.
After the water is drained out, place on your baking tray. Place your coriander seeds and cumin in a pestle and mortar, crushing till a powder.
Pour your spice mix over the aubergine with a good drizzle of olive oil, using your hands to coat all the aubergine in the marinade.
Roast for 45 minutes till crispy.
Place your aubergine in a serving dish, sprinkling with the coriander and drizzle with honey and tahini before serving!