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Tarator walnut sauce with grilled aubergines
Serves 4-6 Starters and mains
Ingredients
- 500g aubergine (thin ones, if available)
- 6tbsp olive oil
- 350g onions, finely diced
- 1tbsp saba, also called vincotto (reduced grape must)
- 280g mozzarella balls
- pul biber (Aleppo pepper) flakes, without seeds, for dusting
- 1.2-litre baking dish
For the sauce
- 100g walnut halves
- 1 clove garlic, crushed to a smooth paste
- juice of 1 small lemon
- 2 1⁄2tbsp tahini
- 75ml olive oil
Method
To make the sauce, lightly toast the walnuts. When completely cold, put in a mini processor with the rest of the ingredients, add a pinch of salt, 2tbsp water and whizz to a purée.
Preheat the grill and set the shelf 15cm from the heat. Slice the aubergines into 50mm rounds. Tip onto a large baking tray and drizzle over 4tbsp olive oil, toss well and spread out into an even layer (you may have to do this in 2 batches). Grill for 6 minutes on one side, turn over and give them another 2-3 minutes.
Heat the remaining oil in a saucepan and fry the onion on a low heat for 10 minutes, stirring occasionally to prevent scorching. Cook until meltingly soft. Add the saba and a pinch of salt and cook for a further minute. Put to one side.
Preheat the oven to 190C/ 375F/Gas 5. Put a third of the onion mixture in the baking dish and smooth a third of the tarator over. Arrange a third of the aubergine slices over the top and repeat the layers until you have the last of the aubergine slices. Slice the mozzarella into thin slices and arrange over the top, then finish with the final aubergine slices. Dust over some pul biber.
Bake for 20-25 minutes until bubbling (look after 15 minutes and if overbrowning cover with foil until cooked). Serve with salad.
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