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FOOD & DRINK<br />
MAY 20<strong>18</strong> MAY | ISSUE 20<strong>18</strong> | #67 ISSUE | FOOD #67 & DRINK<br />
Brush the aubergines with the olive oil;<br />
season.<br />
• Griddle in batches for 2-3 mins each<br />
side until charred, then remove from the<br />
pan and leave to cool.<br />
Summer Sizzlers...<br />
Inspired by the fragrant herbs and spices<br />
of the Middle East, these easy aubergine,<br />
mint and pomegranate skewers make a<br />
great vegan and gluten-free canapé for a<br />
cocktail party or festive gathering.<br />
• In a bowl, mix the za’atar, 2/3 of the<br />
pack of pomegranate seeds and 1/2 x<br />
pack chopped mint leaves, then scatter<br />
over one side of the aubergine slices and<br />
roll up. Secure with a cocktail stick.<br />
• Drizzle over the tahini, then scatter over<br />
the remaining pomegranate seeds, extra<br />
za’atar and mint.<br />
Finish with a drizzle of tahini to serve.<br />
Ingredients<br />
• 2 aubergines, sliced lengthways into<br />
5mm-thick slices<br />
• 3 tbsp olive oil<br />
• 1 tbsp Za’atar (see tip)<br />
• 1 x 80g pack of pomegranate seeds<br />
• 1 x 30g pack chopped mint leaves<br />
• 2 tbsp tahini<br />
Method<br />
• Heat a griddle pan over a high heat.<br />
TOP TIP:<br />
Za’atar is a Middle Eastern spice blend.<br />
2 tbsp dried thyme<br />
1 tbsp sumac<br />
1 tsp salt flakes<br />
2 tbsp sesame seeds<br />
1/2 tsp ground cumin<br />
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