Roasted Eggplant with Tahini yoghurt

Name: Roasted Eggplant with Tahini yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 1 roasted eggplant
Cuisine: Asian

By: Philli Armitage

MasterChef finalist and author Philli’s recipes are inspired by her research and travels, bringing you the most incredible Asian flavours cooked with live fire.

Recommended Oven: Roccbox, Dome, Arc XL, Arc
Cook Time: 20 minutes

Ingredients

Serves: 2 people

Aubergine

2 Aubergines, sliced into tenders
2 tbsp salt
400ml water
4 tbsp olive oil
Tahini Yoghurt
4 tbsp tahini
2 tbsp yoghurt
2 tbsp water

Zhoug

½ tsp ground cardamon mini seeds
1 tsp teaspoon cumin seeds
½ tsp coriander seeds
2 jalapenos, sliced (start with one, if unsure)
2-3 garlic cloves, minced
1 bunch coriander
1 bunch parsley
½ tsp salt, more to taste
120ml olive oil, more to desired consistency
2 tbsp fresh lemon juice
½ tsp Aleppo chili flakes

Equipment Needed

Roccbox
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Roccbox Cover

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Infrared Thermometer

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Pizza Server
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Slice the aubergine into tenders and cover with salt and water to draw out the moisture. Place to one side.

Step 2

Toast all the seeds in pan hot cast-iron pan in Roccbox or Dome until fragrant. Make sure not to burn them.

Step 3

Blend the seeds in a Pestle and Mortar then blend in garlic. Then mix in the olive oil, salt, lemon juice and Aleppo chilli flakes and jalapenos. Finely chop coriander and add to the mix.

Step 4

Mix together the yoghurt and tahini with water. Finish off with a sprinkle of salt.

Step 5

Heat a cast-iron pan in your Gozney outdoor oven. Pat dry the aubergine, brush with olive oil and add to the pan. Cook for 12-15 mins at 300°C until golden.