Summer Layered Aubergine with a Herby Topping and Tahini Drizzle

For the aubergine
3 aubergines, sliced
2 red onions, sliced into half moons
2 tbsp RAW Red Wine Vinegar
1 tsp cumin
2 tbsp RAW Extra Virgin Olive Oil (plus extra, to drizzle)
5 tbsp RAW Whole Sesame Tahini
1 tbsp water

For the herby topping
15g fresh coriander
15g fresh mint
4 spring onions
2 tbsp sesame seeds
1 lemon, juiced
2 tsp sumac
1 tsp cumin
1 tbsp RAW Tropical Forest Honey (plus extra, to drizzle)
Salt and pepper, to taste

1.Preheat the oven to 190/170C fan.
2.Sprinkle salt over the sliced aubergine and pat dry with paper towels to draw out the moisture.
3.Add the olive oil, sliced onion, cumin and red wine vinegar to the pan and slowly cook on a low heat for about 30 minutes, or until the onions are caramelised and soft.
4.Add the aubergine slices to a baking tray and season with salt and pepper. Place in the oven to roast for about 30 minutes or until golden and soft in the middle.
5.Meanwhile, finely chop the coriander, mint and spring onions, and place in a small bowl. Add sesame seeds, lemon juice, honey, sumac and cumin. Mix to combine.
6.Remove the aubergine from the oven and set aside to cool for 5 minutes. Combine the tahini with 1 tbsp water to thin it slightly, so that it’s pourable.
7.Layer the aubergine onto a plate or platter and top with the caramelised onions, herby topping, and the tahini. Finish with a drizzle of honey and olive oil. Enjoy our perfect summer sharer that’s full of flavour and great for the gut!