Sorry - forgot to paste the recipe The Cooking Club Roast Baby Aubergines with Rocket and Peppered Chevin with a Tahini Dressing 16 baby aubergines halved 5 cloves garlic (they’re going to be baked so won’t be as strong) 3 T olive oil salt and pepper 2 cups baby rocket leaves 100 g peppered chevin a handful of green pumpkin seeds dressing: 1 ½ tsp tahini 4 T olive oil the juice of a lemon with a healthy pinch of salt added 1 tsp cumin Preheat the oven to 180°C. Put the aubergines and unpeeled garlic cloves on a baking sheet, drizzle over the olive oil and toss. Season with salt and pepper. Bake at 180°C for 25 minutes, or until the aubergines are quite tender, but not charred. Set aside. Squeeze the softened garlic cloves out of their papery cases and place in a small bowl. Whisk in the tahini, olive oil, lemon juice and cumin, and season with salt. Put the pumpkin seeds in a
Posted on: Sat, 08 Jun 2013 09:25:04 +0000
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