RECIPE | Blackened Aubergine, Tahini & Pomegranate Oatcakes
Another oatcake topping recipe to enjoy in the summer months! This recipe includes our ‘Scottish Biscuits for Cheese’. Makes 12.
- 1 box Walkers Scottish Biscuits for Cheese
- 2 large aubergine
- 3 tbsp. tahini paste
- 1 tbsp. lemon juice
- 1 garlic clove, crushed
- 3 tbsp. chopped parsley
- sea salt and black pepper
- 4 cm cucumber, deseeded and finely chopped
- seeds from 1 pomegranate
- 12 small sage leaves
- Preheat the grill. Wash the aubergines and place them under a hot grill, turning frequently for around 15 minutes, until blackened and charred on either side.
Once cool enough to handle, cut the aubergines length-ways and scoop out the flesh with a spoon, chopping it. Place the flesh in a colander to drain away the bitter juice.
Add tahini, lemon juice, garlic, parsley, and some salt and pepper. Mix well.
Stir in the cucumber, keeping a tablespoon back for garnish. Spoon onto the oatcakes and sprinkle with the remaining cucumber and pomegranate seeds.