Late Summer Veg Skillet with Tahini Dressing

Suitable for Vegans and Vegetarians. Serves 2.

Ingredients:

• 1 large aubergine, sliced in half lengthways, 
• 350g baby potatoes, cut in half, 
• 100g tenderstem brocoli, tossed in lemon juice and salt, 
• 5-6 cherry tomatoes, cut in half, 
• handful pomegranate seeds, 
• roughly chopped parsley and dill leaves for garnish, 
• 2 tbsp tahini, 
• 2 tbsp olive oil, 
• juice of half a lemon, 
• 1 tsp dijon mustard, 
• 2-4 tbsp cold water.

Method:

• First, preheat oven to 200 C.
• Liberally salt the cut sides of the aubergine and let them sit. This will draw moisture to the surface, lending to a better texture when cooked. Let sit for 20-30 minutes and then remove excess moisture with a towel. Drizzle with olive oil.
• Place a large, oven-safe skillet over high heat on the hob. A cast-iron griddle pan would work best but any sturdy skillet will do the job. Place the aubergine pieces cut side down on the pan. Sear for 5-6 minutes or until a dark char has developed on the skin. Do not move the aubergines during this time!
• Add the potatoes and cook for another 2-3 minutes.
• Remove the skillet from the heat and place directly in the oven. Cook for 10-15 minutes or until the potatoes have started to soften.
• Flip the aubergine pieces over so that the cut side is facing up and add the broccoli and tomatoes. Cook for another 5 minutes or until the tomatoes have started to blister and the broccoli has started to char at the edges.
• Meanwhile, make the tahini dressing. In a large bowl, combine the tahini, lemon juice, and mustard and mix to combine. While continuously mixing, slowly add in the olive oil and then the cold water. The mixture may seize up or break but keep mixing and you should get a smooth, creamy texture. Add more water for a looser dressing and less for a thicker one.
• Remove the skillet from the oven and sprinkle with salt and pepper. Add the pomegranate seeds, parsley, and dill and drizzle with the tahini dressing and some additional olive oil. Serve straight from the skillet.