Eggplant and Greens

Our eggplants are hanging on! They took so long to get going and now they're still bearing fruit late into fall. This is perfect for one of my favorite recipes: Aubergines and Greens. The recipe comes from one of my favorite food blogs, My New Roots. The dish is wonderful served with a side of rice, quinoa, or other grain and olives for salty snacking.

Aubergine n’ Greens
Serves 4
Ingredients:
4 large aubergines
plenty of fresh greens  (arugula, watercress, spinach, purse lane)
olive oil
good finishing salt, such as Maldon
fresh mint
goat’s feta (cow feta also works)
liquid honey
3 Tbsp. sesame seeds
pinch crushed chili flakes
1 lemon
Spicy Tahini Sauce (see recipe below)
Directions:
1. Preheat oven to 400 °F/200°C.
2. Toast sesame seeds in a dry skillet over medium-high heat until fragrant. Remove from pan to cool.
2. Cut each aubergine in half lengthwise. Score across the flesh on a 45° angle and then repeat in the other direction to achieve a diamond pattern (this allows the steam to escape). Drizzle lightly with olive oil, sprinkle with sea salt and roast in the oven for 35-40 minutes until the flesh is very soft and golden.
3. While the aubergines are roasting, make the Spicy Tahini Sauce.
4. Remove aubergines from the oven, crumble a bit of feta on each half and turn on the broiler. Broil just until the cheese softens and takes on some colour (watch the aubergines carefully so they don’t get too dark). Remove from oven and let cool slightly.
5. Serve aubergines on a bed of greens doused with lemon juice. Sprinkle with roasted sesame, crushed chili flakes, flaky salt, lots of mint, a generous drizzle of honey and the Spicy Tahini Sauce.

Spicy Tahini Sauce
Makes about 1 cup/225ml
Ingredients:
1/3 cup/80ml tahini
1 large clove garlic
1 ½ Tbsp. freshly-squeezed lemon juice
1 Tbsp. extra virgin olive oil
¼ tsp. crushed chili flakes (or to taste)
pinch of salt
1 tsp. honey (or agave)
water to thin
Directions:
In a food processor or blender, add all ingredients and blend on high until smooth. Add water to thin to desired consistency (I added almost 2/3 cup water). Remember that this sauce is meant to drizzle, so it shouldn’t be thick and gloppy. Store leftovers in the fridge for up to 5 days.