Recipe Wednesday

Being an office of self-confessed food lovers, and with, like many others, a little more time on our hands than normal, we thought it would be a good moment to introduce a new weekly series of quick & delicious recipes from the fabulous Clean Geeg.

These are her delicious looking Aubergine Wedges with a difference - we can’t wait to try them!

TAHINI & HONEY AUBERGINE WEDGES

Crispy, creamy, sweet and salty, this aubergine recipe hits all the cravings! It’s a firm favourite amongst the whole family, great bulked up with pearled spelt as a main or as a side with harissa chicken, hummus and pitta.

Serves 4 as a side

- 2 aubergines, chopped into wedges lengthways

- 2 tsps of cumin

- Olive oil

- 4 tbsps of tahini

- 2 tbsps of honey

- 1 tbsp of sesame oil

- Juice of 1 lemon 

- Small handful of mint & parsley, finely chopped

1. Place your aubergines on a board flesh side up and sprinkle generously with sea salt. Leave for an hour and let the salt pull all the water out for increased crispiness. Once your hour is up blot the salt and water off the aubergine wedges.

2. Pre heat your oven to 180 degrees and place the wedges on a baking tray. Sprinkle over the cumin and drizzle the wedges with olive oil. 

3. Mix the aubergines so they are evenly coated in the spices and oil. Put in the oven for 45 minutes or until crispy on the edges.

4. While the wedges are cooking mix the tahini, honey, sesame oil, lemon juice and salt in a jug together.

5. Once the aubergine wedges are cooked, place onto a serving plate, drizzle with tahini sauce and sprinkle with herbs.

6. Serve immediately and enjoy!