Aubergine & Tahini Dip with Oryx Desert Smoked Salt

Hatzilim im Tchina

This is a very common dip in Israel and I often make it for Shabbat dinner. Traditionally the aubergine will be cooked on an open flame, giving it a smoky flavour. Using Oryx Desert Smoked Salt gives it that same flavour, while simply roasting it in the oven.

Ingredients

1 large aubergine
2 tbsp tahini
juice of 1/2 a lemon, or to taste
1 tbsp extra virgin olive oil
1 clove of garlic, finely minced
1/4 tsp ground cumin
small handful fresh coriander leaves
Oryx Desert Smoked Salt
Black pepper

Method

Heat the oven to 200C.
Pierce the skin of the aubergine with a sharp knife a few times. Place it in the oven, straight on the rack. Roast until the skin is blackened and the interior is soft, about 40 minutes. Remove from the oven and allow to cool.

Remove the skin of the aubergine and chop up the flesh. Combine with the rest of the ingredients, adding the smoked salt and black pepper to taste.

Health & happiness!

Love,
Raine

Tahini / Tchina (depending on where you’re from!)

Tehini

Sorry for the strange title… in the west, this is called Tahini (the paste itself is called that) but in the Middle East, where this originated, it’s called Tchina. Whatever it’s called, it’s yummy, easy to make and is one of the best sources of calcium out there. So if you read our article about why to stay away from milk and you are wondering where to get your calcium, tahini is one of the best places to find it.

Ingredients

3 tbsp tahini paste
Quarter cup purified water
5 tbsp lemon juice
Half tsp Himalayan salt
Half tsp garlic salt
Quarter tsb paprika
Drizzle extra virgin olive oil

Method

Spoon the tahini paste into a medium size bowl (it gets quite messy so you want to make it in a separate bowl to the one you’ll be serving it in), then add the water and mix really well. You will see it go from a weird texture to smooth quite quickly and it will become much more pale. If it still seems quite thick (it should be relatively runny) then add some more water; gauge it for yourself. Then add the rest of the ingredients and mix well.

Taste to see if it needs more of anything and add to your taste. Transfer to a smaller bowl.

Great with other dips and salads (have a look on both those pages on our website for more ideas) and with bread or crackers.

Enjoy!

Love,
Lauren

Cauliflower & Tahini Soup

Cauliflower & Tahina Soup

I love cauliflower, especially as a purée, because of the beautiful smooth texture it blends into. This soup makes use of that, and the addition of tahini makes it even creamier!

Cauliflower contains sulforaphane, which has been shown to kill cancer stem cells, thereby slowing tumor growth. Researchers believe that eliminating cancer stem cells may be the answer to fighting cancer. It is also packed full of anti-oxidants and phytonutrients, is good for your heart and your brain, and has anti-inflammatory properties.

Sesame seeds (the main ingredient of tahini) are high in calcium, magnesium, phosphorus and iron. Need any more reasons to make this soup tonight? It’s simple to make and takes no time at all!

Ingredients (serves 4)

3 tbsp extra virgin olive oil
2 large onions, sliced
6 big cloves of garlic
1 tsp cumin seeds
1 whole star anise
a head of cauliflower (about 500g) cut into florets
one potato (about 200g) peeled and cut up
1 litre water
1 tbsp organic vegetable stock paste or powder
3 bay leaves
the juice of half a lemon
1/2 tsp himalayan salt
1/8 tsp white pepper
1/3 cup organic tahini
pomegranate concentrate (optional)

Method

Fry the onion in the olive oil until it caramelizes. The more colour you get on the onions, the more flavour you’ll be putting into the soup. You want them to look something like this:

IMG_0130

The trick is to keep it on a medium heat and stir every now and then. If you feel that they may start to burn, add a few drops of water and continue. You could brown them even more than I’ve done here, I was just in a rush to make supper!

Add the garlic, cumin and star anise. Fry for a few more minutes. Add the cauliflower, potato, water, stock and bay leaves. Simmer until the cauliflower and potato are tender. The smaller (and more evenly-sized) your pieces of cauliflower and potato, the faster they will cook.

Remove the bay leaves and star anise, then pour everything into your blender. Add the rest of the ingredients and blend until completely, 100% smooth. The measurements I’ve given for lemon, salt and pepper are just a guideline – use your taste!

I’ve served it with a drizzle of pomegranate concentrate – the sweet tartness balances the soup beautifully.

Health & happiness!

Love,
Raine

Roasted Aubergine with Tahini

aubergine

Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This one is totally vegan. We have another one on here using Greek yoghurt, check it out: Roasted Aubergine with Greek Yoghurt

Ingredients

1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper

For the tahini:
4 tbsp tahini paste
2 tbsp water
1 tbsp lemon juice
Pinch Himalayan salt
Pinch garlic salt
1 tsp paprika

Method

Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.

images

Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.

Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.

While it’s baking, make the tahini by simply putting all the ingredients (except the paprika) in a bowl and mixing really well. If it’s too thick, add some more water. If it’s too strong, add some more lemon juice.

Once the aubergine halves are ready, remove from the oven, place on a plate and spoon the tahini on top and sprinkle with paprika. Simples!

Enjoy!

Love,
Lauren