Baked Aubergines with Tahini, Pomegranate, and Watercress by Chef Bart Van Der Lee.

Servings   Prep Time      Cook Time

2-4                    10 minutes                     40 min

Ingredients

• 2 aubergines
• 100 g watercress
• 50 g pomegranate seeds
• 50 ml tahini paste
• 15 ml white wine vinegar
• 15 ml tbs olive oil
• 50 ml water
• 1 lemon

Directions

1. Cut the aubergines in half and score them with a sharp knife.
2. Drizzle them with olive oil, add a pinch of salt and bake them on a baking tray in a preheated Charlie oven at 180°C for 30-40 minutes till completely cooked through and soft.

1. Now add the tahini paste and vinegar to a mixing bowl. Whisk in the water bit by bit till you have a smooth sauce. Mix in the olive oil, add a pinch of salt and finish with a squeeze of lemon juice.
2. Plate the baked aubergine and top with the tahini sauce. Add the pomegranate and finally some fresh watercress.

Notes:

Baking the aubergines on the flesh side first will give them a beautiful brown side to present and make it easier to handle once cooked.