Main Meals Archives

Atchar recipes

Seared lamb salad with grilled brinjals and mango atchar

40 minutes

Mushroom and brinjal stack with tahini dressing

Serves 4

Difficulty Easy

Cooking Time 20–30 minutes

Ingredients

1 bulb garlic
1 bulb garlic
Olive oil
8 large brown mushrooms
Olive oil

For the tahini dressing:

25 g toasted sesame seeds
Juice of 1 lemon
2 brinjals
Tahini
Basil leaves

Method

Preheat the oven to 180°C. Roast a bulb garlic, drizzled with olive oil, for 20–30 minutes, or until softened. Ten minutes before the end of the roasting time, add large brown mushrooms to the baking tray, drizzle with olive oil and season to taste.
Remove to cool. For the tahini dressing, blend cloves garlic with sesame-seed paste, toasted sesame seeds, the juice of 1 lemon and seasoning, to taste.
Slice brinjals lengthways, rub with olive oil and sprinkle with sea salt. Char on a hot ridged pan for 3 minutes a side. Serve stacked with the mushrooms, a spoonful of tahini and fresh basil leaves.

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Mushroom and brinjal stack with tahini dressing

Mushroom and brinjal stack with tahini dressing

Ingredients

Method