Wednesday night, I was treated by my friend Rebecca to an absolutely gorgeous vegetarian home cooked dinner. No doubt inspiring, and today I tried to replicate her roasted aubergine slices. I believe I managed to create something which was almost as delicious as what we had last week. She served them with a little feta cheese plus I believe pine nuts, but since I had none of that at home, and since this indeed is a vegan blog, I made a really thick and creamy tahini/cumin/parsley sauce to go with it instead. Yum! My mom is visiting and even though one should of course never ever trust one’s mom for honest feedback, I actually do think she really loved it…!
- 3 medium sized aubergines (eggplants)
- 1 tbsp olive oil
- A little sea salt
- 1 clove garlic, super finely chopped
- Fresh parsley to serve, chopped (lots if you love parsley, less if you don't - it will still look pretty!)
- THE SAUCE
- 1 tsp olive oil (for the frying pan)
- 1 small red onion finely chopped
- 1 clove garlic, chopped
- 5 or 6 stems fresh parsley, chopped
- 1 cup soy milk (absolutely use the unsweetend, unflavoured kind)
- ¾ cup olive oil
- 1 tsp tahini
- 1 tsp cumin seeds
- 1 tsp agave
- Turn the oven to 180 degrees. While it heats up, slice the aubergine, lenght-wise into ½ cm thick slices. Place them in an oven tray, drip over the olive oil and sprinkle over the salt and the chopped garlic. Bake in the oven for 15 to 25 minutes - until soft and a little brown and crusty on the top.
- In the meantime make the sauce. In a frying pan, add the 1 tsp olive oil, the chopped red onion, garlic and the parsley and fry for three to four minutes on low heat (stirring a little bit occasionally). The onions should be soft and golden-ish.
- While waiting for the onion/garlic/parsley mix, prepare the base of the sauce: Poor the soy milk into a blender, and while running it on high speed, slowly add the olive oil (it is the slow in the process that helps the sauce thicken so take your time).
- Add the onion/garlic/parsley mix to the blender, plus the tahini, the cumin seeds and the agave. Run the blender again for a minute until the sauce is completely smooth. Place in a serving bowl in the fridge (where it will thicken further) until the aubergines are ready to serve. Garnish with lots of freshly chopped parsley.