4 large aubergines
plenty of fresh greens (rocket, watercress, young spinach leaf, red chard, mustard greens)
3 Tbsp. sesame seeds
pinch crushed chili flakes, optional
3-4 Tbsp Classic or Garlic & Dill Love Craft Kraut
Simple Green Salad with Sauerkraut (see recipe below)
Tahini Sauce (see recipe below)
1/3 cup of red rice, optional
Cook the red rice according to package instructions.
Heat your oven to 180°C/Fan 160°C/Gas 4.
Toast your sesame seeds in a dry skillet (no oil) over a medium heat, shaking the pan and stirring often with a wooden spoon until the seeds are fragrant and golden brown, about 3 minutes. Remove from the pan to cool.
Halve the aubergines. Score a criss-cross pattern into the cut side of the aubergines and place them in a roasting dish. Drizzle lightly with olive oil and season with salt. Roast for about 30 to 40 mins until the flesh is soft and golden.
While the aubergines are roasting, prepare your Simple Green Salad with Sauerkraut.
Next, make the Tahini Sauce.
After the aubergine has roasted for 30 to 40 minutes, remove them from the oven, and leave to cool slightly.
Drain the rice if any water remains and leave to cool slightly.
Serve the aubergines on a bed of the Green Salad with Sauerkraut and red rice on the side. Sprinkle with the roasted sesame seeds, crushed chili flakes, mint, and a generous drizzle of Tahini Sauce.
Simple Green Salad with Sauerkraut
Plenty of fresh greens (rocket, watercress, young spinach leaf, red chard, mustard greens)
2 to 3 Tbsp Garlic & Pepper Love Craft Kraut of your choice
1 Tbsp Olive oil
Place the salad greens in a large bowl. Toss with the Garlic & Pepper Love Craft Kraut and olive oil.
3 to 4 tbsp light tahini, or more if you like
3 to 4 tbsp sheep's yoghurt
1 small garlic clove, minced
1 tsp lemon juice, or sauerkraut juice
Rock salt to taste
In a medium bowl, mix the yoghurt, tahini, minced garlic and lemon juice together until smooth. Add water to thin to desired consistency. Add salt to taste, if you like.