Bounce Magazine May 2018

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
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