Team glossy eggplant with herbs, nuts and tahini for an exciting vegetarian meal.
2 large or 4 small eggplants
2 tbsp olive oil
1 kg spinach leaves
Sea salt and pepper
2 tbsp mint leaves, torn
2 tbsp walnuts, toasted
3 tbsp tahini (sesame paste)
1 tbsp lemon juice
1 garlic clove, crushed
½ tsp sea salt
3 tbsp chilled mineral water
Preheat the oven to 180C. Cut the eggplant in half lengthwise, brush with olive oil and bake cut-side down in an oiled baking tray for 20 to 30 minutes or until tender.
Wash the spinach leaves and stuff into a saucepan with just the water on their leaves. Cover and steam for 3 to 4 mins, turning occasionally as they wilt. Drain well, lightly squeeze dry and toss with a little olive oil, sea salt and pepper.
Crumble the feta and toss lightly with the mint leaves and walnuts.
For the tahini sauce, beat the ingredients until smooth, adding extra water if needed for a thick, creamy consistency.
Top the eggplant with the wilted spinach, add a dollop of tahini sauce and scatter with feta, mint and walnuts.