When I received the fabulous box from Med Cuisine, I immediately knew that the black tahini was the first product that I was going to try.
So what is black tahini? Black tahini a smooth black sesame paste, with a rich nutty flavour that gets its stunning colour by keeping the hulls intact during the grinding process. It’s made of roasted and ground whole black sesame seeds with no other additives, preservatives or any GMO ingredients!
Health Benefits: Since it’s made of 100% ground roasted black sesame seeds it is a very good source of calcium, iron, protein, omega 3 & 6 and is rich in antioxidants. It is naturally nut-free, vegan and gluten-free.
How can I incorporate it in my diet? The choices are really endless. You can use it in baking, cooking, dips, salad dressing and more. I will add a few more recipes and give you some inspiration.
Burnt Aubergine with Black Tahini, Goats Cheese & Sundried Tomatoes
The most known and my personal favourite combination is the burnt aubergine and tahini (also known as baba ganouch). I decided to play around with the dish and the result is absolutely delicious.
As a mezze, it’s the best addition and quite a surprising one (and so easy to make!).
Ingredients
- Med Cuisine Black Tahini, 3 tbsp
- lemon juice, 2 tsp
- 2 aubergines
- 1/3 cup pine nuts, lightly toasted
- 1/3 cup sun dried tomatoes, roughly chopped
- 50g Goats Cheese, crumbled (Feta cheese will work too)
- 3 raspberries, roughly chopped (pomegranate seeds will work too)
- Garnish: salt, pepper, fresh mint,
- Med Cuisine Sumac
Instructions
- Start by making the burnt aubergine.
Method 1: Simply by placing the aubergine directly on the hob flame, turn every 5 minutes, until the aubergine is smoked & burnt. There will be a very strong smell (which after a few times you will absolutely adore). Place the aubergine aside and once it's cooled down, peel the skin and place the "meat" of the aubergine in a bowl.
Method 2: Turn your oven on grill mode on high temperature. Pierce the aubergine several times and place underneath the grill until the aubergine is smoked & burnt. Once it is, repeat the same instructions as method 1. - Make the black tahini. Same as a normal tahini, all you need to do is mix it with double the amount of fridge cold water, a good squeeze of lemon juice, salt and pepper. You need to reach a consistency that is runny (keep going and add water until it is).
- Plate it: place the aubergine "meat" on a plate, drizzle the black tahini on top. Add the sundried tomatoes, pine nuts, crumbled goats cheese and raspberries evenly on top (we want every bite of it to have all the ingredients!).
- Garnish: sprinkle salt, pepper and sumac, and finish with a touch of fresh mint.
Notes
The dish can be served as part of a mezze (alongside other dips). Or as a starter for two. Must be served with traditional pita bread, challah or crackers. To make the dish vegan, simply remove the cheese.