Zaatar aubergine with tahini

A Middle-Eastern spin on barbecued vegetables. Fabulous with flatbreads or couscous. Cook this vegetarian, vegan and gluten free dish on the barbecue.

Ingreadient

• 1 aubergine, cut into 2-3cm chunks
• 1 red pepper, cut into 2-3cm chunks
• 2 tbsp olive oil, plus extra for brushing
• ½ tbsp pomegranate molasses
• 2 tsp Cooks’ Ingredients Zaatar
• 1 tsp sea salt flakes
• 2 tbsp tahini, stirred until smooth
• 2 tsp pomegranate molasses
• ¼ x 25g pack fresh coriander leaves, chopped, to serve

Step by step

1. Prepare and light the barbecue. In a large bowl, whisk together the olive oil, ½ tbsp pomegranate molasses, the zaatar and sea salt flakes. Add the aubergine and pepper, toss well and set aside to marinate for 20-30 minutes. Thread the veg onto 4 long metal skewers (or soaked wooden skewers), alternating 2 aubergine chunks to every 1 piece of pepper. Brush the grill rack with oil, then barbecue for 10-15 minutes, turning regularly and basting with the leftover marinade, until tender and charred. Transfer to a serving platter, drizzle with the tahini and 2 tsp pomegranate molasses, then scatter over the chopped coriander leaves to serve.