Recipes
Eggplant tarator
15 minutes Preparation time
28 minutes Cooking time
6 as a main / 12 as a mezze plate Serves
Ingredients
Walnut and herb topping
100 g (1 cup) walnuts, shelled
1 small red onion, finely diced
1 small Granny Smith apple, peeled and finely diced
1 bunch coriander, shredded
½ bunch mint, shredded
1 long red chilli, deseeded, finely diced
3 tsp sumac
Pinch of salt flakes, to taste
Eggplant
3 eggplants
3 tbsp (¼ cup) Baharat spice mix
6 tbsp (½ cup) extra virgin olive oil
Tahini Sauce
100 g (¹/3 cup) thick plain yoghurt
30 g unhulled tahini
1 lemon, juiced
1 garlic clove, peeled
½ tsp sea salt flakes
To serve
1 lemon, halved
Extra virgin olive oil, to drizzle
Couscous or flatbread
Method
Walnut and herb topping
- Place the walnuts on a baking tray and place into the oven on shelf level 3. Select Fan Plus at 180 °C and cook for 13 minutes. Remove from the oven and allow to cool.
- Once cool, finely chop and place into a bowl with the remaining topping ingredients. Mix well to combine and set aside until required.
Eggplant
- Preheat the oven on Fan Grill at 200°C.
- Halve the eggplants lengthwise and place onto a grilling and roasting insert placed over a universal tray.
- With a sharp knife, score the flesh of the eggplant with diagonal lines.
- Combine the oil and Baharat spice in a bowl and brush onto the scored surface of the eggplants. Massage the spice and oil into the crevices to fully coat the top of the eggplant.
- Place the tray into the oven on shelf level 5 and cook for 15 minutes, or until cooked through.
Tahini sauce
- While the eggplant is cooking, prepare the tahini sauce.
- Combine the yoghurt and tahini in a bowl and stir through the lemon juice.
- Crush the garlic clove with the sea salt to create a paste and add to the tahini sauce. Stir well, to combine.
To serve
- Place the eggplants onto a serving platter, spread the tahini sauce over the eggplant and cover generously with the walnut and herb topping.
- Squeeze lemon juice over the eggplants and drizzle with extra virgin olive oil.
- Serve with prepared couscous or flatbreads for a main meal, or as a mezze plate with other Middle Eastern dishes, as part of a feast.
Hints and tips
- Baharat is a versatile, smoky, sweet Middle Eastern spice mix. It is delicious used as a rub for chicken, lamb or seafood or used to flavour soups and stews.
- Substitute the eggplant for other seasonal vegetables such as sweet potatoes and field mushrooms, or meat or fish – cooking times may vary.
- Toasting nuts and seeds is easy in a Miele oven. Always start with a cold oven. Place the nuts or seeds onto a baking tray on shelf level 3 and select Fan Plus 180°C. For blonde nuts and seeds cook for 11-12 minutes, for nuts with skin on cook for 13–14 minutes. Remove and allow to cool completely.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.