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Zhoug & Tahini Smoky Aubergine - Georgie Eats

ZHOUG & TAHINI SMOKY AUBERGINE

Zhoug (or zhug) is a delicious spicy sauce originating in Yemen. It works so perfectly with these smoky aubergines, but I love to make a double batch to eat with anything and everything.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 2 aubergines
  • extra virgin olive oil
  • salt
  • to serve: toasted pinenuts, extra chilli flakes

ZHOUG

  • 1 tsp cumin seeds
  • 1/2 tsp cardamom seeds removed from pods
  • 30 g coriander stalks & all
  • 2 green chillies seeds removed
  • 2 garlic cloves
  • juice of 1 lemon
  • 1/2 tsp chilli flakes

TAHINI YOGHURT

  • 125 g tahini
  • juice of 1/2 lemon
  • 1 tbsp maple syrup
  • 5 tbsp plain vegan yoghurt

Instructions

  1. Start with making the zhoug. Heat a dry frying pan over a low-medium heat and add the cumin and cardamom seeds. Toast for a minute or so, until they release their fragrance and start to brown (watch them carefully here as they burn quickly!). Allow to cool slightly, then combine in a food processor with the coriander, green chillies, garlic, lemon juice, chilli flakes and a big pinch of salt. Blitz the mixture, adding 4-5 tbsps of olive oil in a thin stream through the hole in the top, until the sauce is mostly smooth. Taste and adjust the seasoning, if needed.

  2. To make the tahini yoghurt, combine the tahini, lemon juice, maple syrup, yoghurt, 1 tsp olive oil, 75ml water and a good pinch of salt in a bowl. Whisk until creamy and thick, then taste and adjust the seasoning, if needed. Keep chilled until ready to serve.

  3. Heat a griddle pan over a medium-high heat. Rub the aubergines with olive oil, then griddle for 10-12 minutes, turning occasionally, until blackened all over and soft all the way through (or you can do this on the bbq). Allow to cool slightly, then use your fingers to scrape off the charred skin.

  4. Pour a little of the zhoug out onto a plate. Lay each aubergine into the sauce and flatten with a fork, to increase its surface area and soak up all the flavour. Spread the tahini yoghurt over a plate, then lay the aubergine on top. Finish with an extra drizzling of the zhoug, a sprinkling of toasted pine nuts and a pinch of chilli flakes.