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MAY 2018 | ISSUE #67 VEGAN & GLUTEN FREE SEASONAL RECIPES MIDDLE EASTERN Aubergine Skewers... Photo and recipe with thanks to Tesco 52 52
FOOD & DRINK MAY 2018 MAY | ISSUE 2018 | #67 ISSUE | FOOD #67 & DRINK Brush the aubergines with the olive oil; season. • Griddle in batches for 2-3 mins each side until charred, then remove from the pan and leave to cool. Summer Sizzlers... Inspired by the fragrant herbs and spices of the Middle East, these easy aubergine, mint and pomegranate skewers make a great vegan and gluten-free canapé for a cocktail party or festive gathering. • In a bowl, mix the za’atar, 2/3 of the pack of pomegranate seeds and 1/2 x pack chopped mint leaves, then scatter over one side of the aubergine slices and roll up. Secure with a cocktail stick. • Drizzle over the tahini, then scatter over the remaining pomegranate seeds, extra za’atar and mint. Finish with a drizzle of tahini to serve. Ingredients • 2 aubergines, sliced lengthways into 5mm-thick slices • 3 tbsp olive oil • 1 tbsp Za’atar (see tip) • 1 x 80g pack of pomegranate seeds • 1 x 30g pack chopped mint leaves • 2 tbsp tahini Method • Heat a griddle pan over a high heat. TOP TIP: Za’atar is a Middle Eastern spice blend. 2 tbsp dried thyme 1 tbsp sumac 1 tsp salt flakes 2 tbsp sesame seeds 1/2 tsp ground cumin 53
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