Name: Burnt Aubergine, Tahini & Pistachios
Cook time: 50 min
Yield: 2-4
Ingredients: 1 large aubergine; Juice of ½ lemon; 50g raw tahini; A good drizzle of date molasses; 50g roasted pistachios, roughly chopped; 30g pomegranate seeds; 5 to 8 raspberries, some whole, some halved (blueberries make a good alternative); 2tbsp Greek yogurt (optional); Extra virgin olive oil; Sea salt

VMG Recipes