This is one of those dishes that doesn`t really have a recipe. If you don`t like chevre, use feta instead. Any nuts or seeds will be wonderful. If you don`t have gochujang, any chili paste will do. Sliced figs or plums will be as delicious as grapes. The goal is to find a nice balance between sweet, spicy and crispy, so make it your own! Use smaller, quite firm aubergines for best result.
Ingredients
- 2 x aubergine
- 1 tbsp olive oil
- 3 tbsp tahini
- ½ clove garlic
- ½ tsp gochujang
- 2 tsp maple syrup
- 1 pinch salt
- 1 pinch black pepper
- ½ x lemon
- 3 tbsp water
- 2 tbsp pine nuts
- 2 handful blue grapes
- 50 g chevre
- 1 handful fresh mint
- 1 tsp honey
- 1 pinch ground sumac
Method
- Preheat the oven to 200°C.
- Poke small holes in your aubergines with a fork before greasing them with a little olive oil. Place the aubergines on a cooking sheet with parchment paper. Bake in the middle of the oven until the aubergines are completely soft. For me it took about 40 minutes.
- Make the sauce: Add the tahini to a small bowl. Stir in grated garlic, gochujang and maple syrup. Add lemon juice, salt and pepper to taste. Mix in cold water until you have a nice, runny texture.
- Toast the pine nuts in a dry, hot pan until golden.
- Cut the grapes into halves. Remove any seeds.
- Add the aubergines to plates and open with a knife. Season the flesh with a little salt and pepper. Top with the sauce, some crumbled chevre, toasted pine nuts and grapes.
- Finish with fresh mint, a drizzle of honey and good olive oil and a sprinkle of sumac.
