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Plot to Plate

Simple yet tasty seasonal, home grown veggies for the family

Roasted Aubergine, Garlic and Oregano Salad

We just love these versatile, fleshly purple fruits.

  • Preheat the oven to 220C.
  • Slice 3 large Aubergines into 2cm thick disks, then brush on both sides with olive oil.
  • Transfer onto a baking tray, and season with salt. Bake for 30 minutes or so until dark golden brown and cooked through. Set aside to cool.
  • Whilst the aubergines are in the oven, whisk together 3 tablespoons of tahini paste, 185g of thick (preferably greek style yoghurt), a pinch of salt and the juice of 1 lemon.
  • Smear the Yoghurt Tahini paste onto the platter and then top with the roasted aubergines, which have been dressed with a splash of lemon juice, olive oil and honey.
  • Heat 45ml oil on a high flame. Slice 2 large cloves of garlic (paper-thin), then toss with 2 tablespoons of pickled oregano leaves into the hot oil for ten seconds, until crisp. Remove with a slotted spoon and set aside.
  • Top the yoghurt tahini sauce with the dressed aubergines and then scatter with the crisp garlic and oregano.

 

Let's Bake · Plot to Plate · The Grill

Cape Town Connect

Unit 80 B, Mega Park, Mill Road, Belville South, Cape Town.
+27 (73) 741 6585

Johannesburg Connect

35 11th Road, Kew, Johannesburg
+27 (11) 440 6097
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